Steven's World Famous To-Die-For Sour Cream Chicken

I tried this recipe today - making it for someone else - but absolutely had to take some home for myself!! It was not only "world famous" it is "out of this world famous!!" I cooked it a bit longer to really crisp it up - and changed it to two servings - but still used enough chicken to fill up an 8 x 10 baking pan. I think I used more sour cream than called for in my scaled down recipe too - but - really and truly it is "to die for!!!" He's not lyin!!

This was incredible!! So easy and delicious. I didn't have tarragon, so I used oregano, garlic salt and pepper. Wonderful. UPDATE: I made this again last night and cut WAY back on the butter (1 T total)....it was still very tasty and rich.

After seeing this as the number 1 recipe for some time, I had to see what the fuss was all about. I am still wondering. Not only was it incredible bland, but it is a heart attack waiting to happen. I suppose "To Die For" Sour Cream Chicken is an appropriate name. The only one in the family who enjoyed this lives outside and eats from a bowl.

This was really great. My family loved it !! The chicken was very moist and tender but I only used two rows of crackers and had some left over and reduced the butter by a 1/4. I will definately be making this again, and again and again. Thanks for sharing it.

All those reviews. So many different opinions. I read them and decided on my game plan.I cut the chicken in strips as per the recipe. I cut the butter down to 1/2 cup. Half in the bottom of the pan, and half sprinkled over the chicken. I used the ritz crackers, but only 1-1/2 sleeves. I used the tarragon, because we really do like it, but here again I cut the amount in half. I added 1 t salt, 1/2 t pepper,1/2 t cayenne pepper and 1/2 t thyme to the crumbs. The baking time is pretty close, I baked it 50 minutes, and it was just right. We really liked this and will make it again.