Wow. I tried this Smothered Cheesy Sour Cream Chicken and it was amazing. It’s not only cheesy — it’s garlicky and Italian-themed, too. I used store-brand sour cream and put one 8-oz container and didn’t measure for volume. I also used the smaller mozzarella slices so I needed two per larger breast. The important part is to cover the breast with the mozzarella slices. And there may not be enough goop to smother the breasts. Make sure the cheese slices are covered and the goop will spread to fill the pan. I used an 11″ x 7″ brownie pan, but use whatever will hold however many breasts you have for the number of people. 2, 3, or 4. If you make more than 4, you’ll need to double the goop ingredients and use more slices of mozzarella.
- Garlicky Greek Chicken
- Beef Pho Noodle Soup in the Slow Cooker