Garlic and Herb Chicken - Dump and Go Dinner
I came up with this recipe several years ago when I had some chicken on hand that I wasn't sure what I wanted to make. I made this for my now husband and he loved it. He requests it now regularly. This is a meal that I make when chicken is on sale and I am "saving" my freezer meals.
Ingredients
- 1 cup Sour Cream
- 1 cup Mayonnaise
- 8 tablespoons Garlic and Herb Dip Mix
- 1 pound Chicken, Boneless Breasts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a small bowl mix together all ingredients except chicken.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a small bowl mix together all ingredients except chicken.
- Spray baking dish with cooking spray and place chicken breasts into the dish.
- Cover with the sauce mixture.
- Bake uncovered at 350 degrees for 30-45 minutes, or until chicken is cooked through.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 9 ounces Amount Per Serving
- Calories
- 709
- Total Fat
- 56g
- Saturated Fat
- 14g
- Trans Fat
- 0g
- Cholesterol
- 149mg
- Sodium
- 2081mg
- Total Carbohydrates
- 20g
- Fiber
- 0g
- Sugar
- 5g
- Protein
- 28g
- WW Freestyle
- 21
9 Comments
Join the discussionQuick and easy!!!! great…
Looks great! Tryin’ it tonight. And what, pray tell is that delectable looking side dish paired with it in the pic?
Pasta with mixed vegetables from Schwan’s! 🙂
Looks good! I’ll try that tonight maybe but will grill chicken instead (its over 100 degrees here in L.A and I don’t want to use the oven!).
Do you think this recipe will work in a slow cooker? I’m worried about the sour cream and mayo.
Wow! Never thought of that. I am pretty sure that it would. I might add a half cup to one cup of milk or chicken broth though. You don’t want it to get too dry. Let me know how it turns out!
I used this recipe in the crockpot yesterday and it was delicious! I used 6 breasts and had it on high for 4 hours – the chicken was very moist and tender. I did as suggested and added enough chicken broth to cover.
Do you think that this recipe would work if you cooked it all first and then tried to freeze it and reheat the day of “cooking”?
You can cook the meal completely and then freeze, and when you are ready to re-heat use your microwave in small time increments or re-heat in your oven until heated through. Let us know what you think!