Chicken In Sour Cream
Cheesy Ranch Potato Bake
Ingredients
- 1 Tbsp vegetable oil
- 8 chicken thighs
- 1 tsp salt, or to taste
- ¼ tsp ground black pepper
- Pinch of paprika
- 1 (10.75-oz) can condensed cream of mushroom soup
- 1 (1-oz) pkg dry onion soup mix
- 1 cup sour cream
- 1 Tbsp lemon juice
- 1 tsp dried dill weed
Instructions
- Preheat oven to 350°F). Grease a 9- x 13-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
- Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
- Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165°F.
Side Dish Ingredients
- 4 lb russet potatoes, cut into ¼ inch cubes
- 2 tsp chili powder
- 1 tsp salt
- ½ tsp ground black pepper
- 6 Tbsp butter, cubed
- 1 (8-oz) pkg shredded Colby-Monterey Jack cheese blend
- 1 (8-oz) bottle Ranch dressing
Side Dish Instructions
- Preheat oven to 400°F. Lightly grease a 9- x 13-inch baking dish.
- Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
- Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 12 | |
| Calories |
636
|
331
|
967
|
| Fat (g) | 49 | 22 | 71 |
| Sat. Fat (g) | 17 | 9 | 26 |
| Protein (g) | 36 | 8 | 44 |
| Carb (g) | 13 | 28 | 41 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 1866 | 571 | 2437 |
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