Sour Cream Chicken

While the grownups in our house enjoyed this chicken dish, Abby and Katie were split (K=yay, A=nay).  I think Abby's issue was the texture of the "sauce."  Mike and I would definitely have it again and I love that the leftovers were just as tasty as the original dinner.

Sour Cream Chicken (adapted from "Once -A-Month Cooking, Family Favorites")

2 cups (16 oz) sour cream
1/4 cup lemon juice
4 tsp Worcestershire sauce
2 tsp paprika
2 tsp celery salt
1/2 tsp chopped garlic
2 tsp pepper
2 lbs boneless, skinless chicken breast
3/4 cup dry breadcrumbs (I used panko)
2 tbsp fresh parsley (I skipped this entirely)
1/4 cup melted butter

Mix the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic and pepper. 
Add chicken to the mixture and coat thoroughly.  Pour into an 9x13 baking dish coated with nonstick cooking spray.  Sprinkle breadcrumbs to cover the mixture.  Drizzle melted butter over the breadcrumbs.  Bake at 350 for 45 minutes.

This is another meal that could be prepped and frozen.  Just put everything (except breadcrumbs and butter) in a gallon freezer bag.  When ready to cook, thaw and pour into baking dish and cook as directed.

The "sauce" is relatively thick.  We served our chicken over rice and it seemed to work well.  I think serving with quinoa or couscous would also be tasty.

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