Sour Cream Gravy Bake for Chops or Chicken

Name: Sour Cream Gravy Bake for Chops or Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 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 3/4 ounces milk (use the empty soup can to measure); 1/2 cup sour cream; 3 eggs, beaten; 2 cups flour; oil, for frying; salt, to taste; pepper, to taste; garlic, to taste

Submitted by Pot Scrubber

"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."

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 4-6

ingredients

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 ³⁄₄ ounces milk (use the empty soup can to measure)
¹⁄₂ cup sour cream
3 eggs, beaten
2 cups flour
oil, for frying
salt, to taste
pepper, to taste
garlic, to taste

directions

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

Potsie, this was wonderful, I made the pork chops..You know it is a winner when my 26 year old who graduated from culinary school and thinks he is the only one who can cook says: Dad that was as good as something I would come up with. Now that's a complement buddy.

Jeff Hixson
This was an excellent recipe. I used cream of mushroom and added a half an onion to the gravy mix. I think next time I will use more gravy mix since we really like gravy in this house. Thanks for posting.

BJoshua
This was fantastic. It can be made as bland or kicky as you want. I used boneless chicken breasts because that's what I had on hand, but look forward to trying it with the cut up fryer and the pork chop variation. Thank you!

motoe
I used huge boneless chicken breasts for this, and added 2 cloves of garlic (crushed) to the gravy along with the salt and pepper. It was excellent over mashed potatoes, but now I want to try it over noodles... and maybe even chunk the chicken before browning! Thanks for a great recipe, Potsie. This is going into the "Tried and True" cookbook!

Terri F.
I wanted to give this 5 stars, as it is a great comfort food, but I really couldnt :( we found this very bland, maybe the soup was just boring ? I used chicken legs, (I think the chooks were on steroids, they were huge) and after 45 minutes they were not cooked thru. I turned them over half way thru, and would suggest that it would be better to only have one layer. I served these with noodles, and added a drizzle of Riffraffs hot pepper jelly, and it made a huge difference. I would sugest that this would be wonderful for kids, but next time I make it I will add the pepper jelly to the soup and cream. thanks pottsie

mummamills