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Sour Cream Gravy Bake for Chops or Chicken

5.0(7)

I have been making this so long I don't remember if I made the recipe up or stole it. Probably the latter. It is kid and picky eater friendly. Great gravy served over mashed potatoes or my favorite- white rice! I am posting the recipe for chicken...see note at the bottom to make it with pork chops.

by Pot Scrubber·published 2006-04-24

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Chicken

Servings

(4–6)

Total time

1h 5m

prep 20 min

Calories / serving

822 kcal

Ingredients (10)

serves

1 fryer chicken, cut up (or eight pieces of your favorite cut- I like thighs)chicken
1 (10 3/4 ounce) can cream of chicken soupcream
10 3/4 ounces milk (use the empty soup can to measure)milk
1/2 cup sour creamsour-cream
3 eggs, beatenegg
2 cups flourflour
oil, for fryingoil
salt, to tastesalt
pepper, to tastepepper
garlic, to tastegarlic

Instructions (8 steps)

01Cut up fryer or if using precut pieces proceed to step 2.
02Roll pieces in egg and then in flour(sometimes I double batter them- roll in eggs again and dredge in flour again).
03Fry in hot oil until browned. It is only necessary to brown it -- no need to cook completely.
04Meanwhile combine and warm in a sauce pan the soup, milk, sour cream, and desired seasonings.

05Place browned chicken into a casserole dish or deep cast iron skillet with a lid. Chicken pieces need not be in a single layer- they may overlap or even stack on top of one another.

06Pour soup mixture over all and cover.

07Bake at 350 for 45 minutes to an hour.

08*NOTE: to make these with pork chops -- use cream of mushroom soup instead and add sauteed onions and mushrooms. I prefer a fattier pork chop instead of a Butterfly Chop for this.

Nutrition (per serving)

Calories: 822 kcal
Protein: 57 g
Fat: 38 g
Saturated fat: 14 g
Carbs: 59 g
Fiber: 2 g
Sugar: 1 g
Sodium: 731 mg
Cholesterol: 320 mg

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