If you've been reading my blog for a while, you probably remember that my friend Susan and her adorable daughter Sophie are going to be taking once-a-month cooking lessons in Kalyn's Kitchen. Sophie is a precocious four year old who wants to cook and her mom is pretty much a non-cook, so I am teaching them some simple recipes that they can make together. It's fun, we get to spend some time together, and they end up with a few dinners to take home and put in the freezer.
Sophie was excited to come for her second cooking lesson. She even brought her violin and promised to play for us later. (Quite impressive for a four year old!) This time we made chicken noodle soup and sour cream chicken, but I forgot to take any pictures of the soup so you will just have to take my word for it - it was delicious. The Sour Cream Chicken recipe came from one of those neighborhood cookbooks where everyone puts a few of their favorite recipes, then I doctored it up a little to make it a bit more complex in flavor, and we all agreed it was a total keeper. My friend Robin joined us for dinner, and she raved about it too.Remember when you see "Cooking with Kids" in the subject line that this is a recipe designed for busy moms who don't have hours to spend in the kitchen, so if you're a certified foodie who would never make a recipe that has canned cream of chicken soup, just give this one a pass.
BAKED SOUR CREAM CHICKEN8 boneless, skinless chicken breasts
1 can cream of chicken soup (Campbells, not low fat or low sodium)
1 cup light sour cream
1/2 cup mayo (light or regular, but not fat free)
1 cup plus 1/2 cup grated sharp cheddar cheddar cheese
1 T onion powder
1 T fresh lemon juice
1 T poultry seasoning (I used Penzeys)
salt - pepper to taste
Preheat oven to 350 F.Trim all visible fat and tendons from chicken breasts, then cut each piece in thirds diagonally. Spray 9 X 12 inch glass casserole dish with nonstick spray and arrange chicken pieces in a single layer. Combine all other ingredients except the 1/2 cup cheese and pour over chicken. Bake 45 minutes, stirring slightly halfway through cooking time. Top with 1/2 cup reserved cheese and bake 15-20 minutes more, until cheese is melted and top is slightly browned. We ate this with brown rice and asparagus, which was a good combination for the rich chicken and sauce.
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8 Comments:
Kalyn, I love cooking with kids and really miss the opportunity now that my girls are grown.
Occasionally I invite my niece over and we make some cookies or muffins. It's so exciting to see their expressions as they break the eggs - oops was that supposed to be IN the bowl? and the pride they show when offering the finished products to be tasted.
Thanks for sharing and reminding me of some really special times.
Sophie is one wise-looking girl. And as an ex-violin player, I'm really impressed with the fact at only four she's volunteering her fiddle skills. Teaching kids is great--and with that interest already there, it must be a lot of fun. Sour cream chicken sounds so good!
Looks really good, Kalyn!
That looks so good! For some reason, I'm very much in the mood for recipes like this. I stocked up on 'cream of' soups before Thanksgiving. I bet my son would love this.
I am wondering if you happen to have the nutrition information on this dish, I would love to make it but I must have the nutrition information on everything before eating it.
tlc167- You didn't leave an e-mail address so I am hoping you will come back to get this. I want Kalyn's Kitchen to be a food blog (not just a diet site) so that is why I don't calculate nutritional information on every recipe. But my friend Alanna calculated this for me using a program called Accuchef. Here's what she came up with: Per Serving: 430 Cal (53% from Fat, 34% from Protein, 13% from Carb); 37 g Protein; 25 g Tot Fat; 12 g Sat Fat; 14 g Carb; 0 g Fiber; 209 mg Calcium; 1 mg Iron; 768 mg Sodium; 130 mg Cholesterol -- WW 11 points. Obviously it's a rich dish, and she calculated this based on 8 servings. When we made it I thought it was more like 10 servings since there were four of us eating it and we had more than half left, so those counts might be a little high.
Kalyn your recipes are good
Kalyn love your recipes they are yummy
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