Bake at 350 for 30-45minutes. Spread the sour cream.
Heat the oven to 350 F180 CGas 4.
Baked chicken, sour cream recipes. Put half of the stuffing in the bottom of a pyrex. Spread remainder of stuffing on top. In a medium bowl mix together the sour cream garlic powder seasoned salt pepper and 1 cup of Parmesan cheese.
Mix together sour cream garlic lemon zest salt pepper chives and parsley in a small bowl. Place the chicken breast pieces in the bowl and turn them to coat thoroughly. Roll the chicken breasts in the flour mixture and place in a 9×13 casserole dish.
Mix all other ingredients and pour over stuffing. Place the chicken breasts in a baking dish that has been sprayed with cooking spray. Place the chicken breasts evenly into the pan.
Whisk together Caesar dressing and sour cream in a small bowl. In a nonreactive container or bowl combine the sour cream lemon juice Worcestershire sauce paprika garlic seasoned salt and pepper. Cover and refrigerate for at least 2 hours or overnight.
Smother the chicken with the sour cream mixture. Lightly coat a 913 baking dish with nonstick spray and set aside. Pour over the chicken.
In another bowl stir together sour cream cream of mushroom soup and mushrooms. Pour the Caesarsour cream mixture over each breasts then sprinkle grated Parmesan cheese on top. Mix together the sour cream half cup of the freshly grated Parmesan cheese salt pepper garlic onion powder and red pepper.