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Sour Cream Gravy Bake for Chops or Chicken

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“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.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 fryer chicken, cut up (or eight pieces of your favorite cut- I like thighs)
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 10 34 ounces milk (use the empty soup can to measure)
  • 12 cup sour cream
  • 3 eggs, beaten
  • 2 cups flour
  • oil, for frying
  • salt, to taste
  • pepper, to taste
  • garlic, to taste

Directions

  1. Cut up fryer or if using precut pieces proceed to step 2.
  2. Roll pieces in egg and then in flour(sometimes I double batter them- roll in eggs again and dredge in flour again).
  3. Fry in hot oil until browned. It is only necessary to brown it -- no need to cook completely.
  4. Meanwhile combine and warm in a sauce pan the soup, milk, sour cream, and desired seasonings.
  5. Place 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.
  6. Pour soup mixture over all and cover.
  7. Bake at 350 for 45 minutes to an hour.
  8. *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.

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