Type what you have

Ingredients

• ✓ sour cream
• brown sugar
• brandy
• heavy cream
• sugar
• strawberry

Instructions

1. 1 Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

By steph

Ingredients

• ✓ sour cream
• water
• butter
• all-purpose flour
• egg
• cream cheese
• celery
• onion
• garlic powder
• soy sauce
• imitation crabmeat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and butter to a boil in a saucepan; reduce heat to low. Stir in flour until forms a ball. Off heat, add eggs all at once; stir until smooth.
3. 3 Drop dough by teaspoonfuls onto a cookie sheet.
4. 4 Bake in the preheated oven until puffs are golden brown and hollow sounding, 20 to 25 minutes. Cool, then split.
5. 5 Meanwhile, combine cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth; fold in crabmeat.
6. 6 Fill cooled puff pastries with crab mixture.

By N Morski

Ingredients

• ✓ sour cream
• chicken breast
• ham
• swiss cheese
• cream of chicken soup
• white wine
• garlic powder
• parsley
• salt
• black pepper
• herb-seasoned dry bread stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
3. 3 In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

By Jennifer

Ingredients

• ✓ sour cream
• vegetable oil
• onion
• garlic
• cream of mushroom soup
• milk
• worcestershire sauce
• beef meatball
• egg white noodle
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
2. 2 Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
4. 4 Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

By Barbara Miller

Ingredients

• ✓ sour cream
• chicken breast
• ham
• swiss cheese
• thyme
• salt
• pepper
• butter
• cornflake cereal crumb
• cream of chicken soup
• lemon juice

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make the chicken rolls: Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
3. 3 Place a piece of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese jellyroll-style, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
4. 4 Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in the prepared baking dish.
5. 5 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
6. 6 While the chicken is cooking, prepare the cordon bleu sauce: Mix together condensed soup, sour cream, and lemon juice in a small saucepan. Heat over low heat, stirring occasionally, until combined.
7. 7 Serve sauce hot over chicken rolls. Enjoy!

By Michelle

Ingredients

• ✓ sour cream
• olive oil
• chicken breast
• white wine
• salt
• pepper
• penne
• pasta
• onion
• garlic
• mushroom
• creme fraiche
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy

Ingredients

• ✓ sour cream
• chicken breast
• ginger root
• salt
• all-purpose flour
• olive oil
• olive oil
• onion
• chicken broth
• heavy cream
• white wine
• tarragon
• asparagus
• parsley
• lemon

Instructions

1. 1 Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
2. 2 Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
3. 3 Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
4. 4 Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
5. 5 Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
6. 6 To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

By Andy Toh

Ingredients

• ✓ sour cream
• baking powder
• vanilla extract
• white sugar
• butter
• egg
• all-purpose flour
• milk
• parsley
• sherry
• black pepper
• salt
• chicken bouillon
• milk
• all-purpose flour
• onion
• mushroom
• chicken breast
• canola oil
• butter

Instructions

1. 1 Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
2. 2 Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
3. 3 Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
4. 4 Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
5. 5 Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
6. 6 Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.

By Susan

Ingredients

• ✓ sour cream
• blue cheese
• cayenne pepper sauce
• white meat chicken spread

Instructions

1. 1 Combine all ingredients until well blended.
2. 2 Serve with assorted vegetables or crackers.
3. 3 If preferred served hot, bake in oven at 350 degrees F until bubbling.

By Underwood

Ingredients

• ✓ sour cream
• pork chop
• cream of mushroom soup

Instructions

1. 1 Warm a large skillet over medium-high heat. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. Remove chops from the skillet and drain grease.
2. 2 Return chops to the skillet. Pour condensed soup and sour cream over chops. Let simmer for 1 hour, turning every 15 minutes.

By JerJer

Ingredients

• ✓ sour cream
• meatball
• beef and mushroom soup

Instructions

1. 1 Combine frozen meatballs, condensed soup, and sour cream in a slow cooker.
2. 2 Cover slow cooker. Cook on High until heated through, about 2 hours.

By Leena Kostelich

Ingredients

• ✓ sour cream
• mayonnaise
• dijon mustard
• lemon juice

Instructions

1. 1 In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

By Nancy

Ingredients

• ✓ sour cream
• spinach
• onion soup mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix spinach, sour cream, and soup mix together in a bowl until well combined. Spoon mixture into the prepared casserole dish and sprinkle Cheddar over top.
3. 3 Bake in the preheated oven until heated through and cheese is melted, about 25 minutes.

By Sue

Ingredients

• ✓ sour cream
• chicken breast
• bacon
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
3. 3 In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

By Abby Thralls

Ingredients

• ✓ sour cream
• lemon juice
• paprika
• dry stuffing mix
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
3. 3 Melt butter in a saucepan over medium-low heat and drizzle over chicken breasts in the baking pan.
4. 4 Bake in the preheated oven, until chicken breasts are no longer pink in center and outside, is browned, and juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

By Vincent Sammons

Ingredients

• ✓ sour cream
• potato
• american cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake potatoes for 1 hour or until soft.
3. 3 In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
4. 4 Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
5. 5 Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

By Betsy Loeffler

Ingredients

• ✓ sour cream
• cauliflower
• cheddar cheese
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch casserole dish.
2. 2 Break cauliflower into florets, place in large covered saucepan and steam until tender.
3. 3 Place cauliflower in casserole dish; gently stir in sour cream and cheese.
4. 4 In a saute pan over medium heat, melt butter; add bread crumbs and evenly coat.
5. 5 Sprinkle bread crumbs over cauliflower mixture and bake for 25 to 30 minutes.

By Naomi

Ingredients

• ✓ sour cream
• meatball
• cream of mushroom soup
• water

Instructions

1. 1 Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
2. 2 Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

By Tom

Ingredients

• ✓ sour cream
• potato
• cream cheese
• garlic salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
3. 3 When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
4. 4 Bake for 20 minutes. Serve hot.

By LnJJ

Ingredients

• ✓ sour cream
• chicken breast
• cornflake
• italian seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

By Mae Wagner

Ingredients

• ✓ sour cream
• chicken breast
• cream of chicken soup
• cream of celery soup

Instructions

1. 1 Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
2. 2 Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.

By SUE ANN

Ingredients

• ✓ sour cream
• white hominy
• cheddar cheese
• green chile pepper
• cayenne pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
3. 3 Bake for 25 minutes in the preheated oven, or until heated through.

By Jeanie Bean

Ingredients

• ✓ sour cream
• chicken breast
• cream of mushroom soup
• cream cheese
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
3. 3 Bake uncovered in preheated oven for 1 hour.

By TAMISANGELS

Ingredients

• ✓ sour cream
• potato au gratin
• cheddar cheese
• cream of chicken soup
• cornflake cereal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
3. 3 Bake for 75 minutes, or until cooked through and golden .

By Karen Weaver

Ingredients

• ✓ sour cream
• chicken breast
• cream of chicken soup
• butter
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
3. 3 Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Kim Fischer

Ingredients

• ✓ sour cream
• horseradish
• kosher salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Mix sour cream, horseradish, salt, black pepper, and hot sauce in a bowl until well combined.
2. 2 Cover and chill sauce to allow flavors to blend, at least 1 hour.

By DHANO923

Ingredients

• ✓ sour cream
• sweet onion
• margarine
• parmesan cheese
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
3. 3 Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

By ANNA GAY

Ingredients

• ✓ sour cream
• butter
• creamed corn
• corn
• cornbread mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
3. 3 Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

By Pam Mignuolo

Ingredients

• ✓ sour cream
• chicken breast
• cream cheese
• buffalo sauce
• tortilla chip

Instructions

1. 1 Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
2. 2 Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
3. 3 Serve alongside your favorite tortilla chips.

By Tyson Chicken

Ingredients

• ✓ sour cream
• mayonnaise
• green onion
• dill weed
• lemon juice

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, green onions, dill, and lemon juice. Mix well and chill for at least 1 hour.

By Sara