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Onion-Topped Chicken Recipe

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"I throw together this saucy combination of tender chicken and potatoes when family or friends come to visit," relates Kay Faust of Deerwood, Minnesota. "French-fried onions add golden crunch to the casserole," she notes.
TOTAL TIME: Prep: 10 min. Bake: 1 hour 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves
  • 4 medium potatoes, peeled and halved
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (2.8 ounces) french-fried onions

Nutritional Facts

1 serving (1 each) equals 619 calories, 27 g fat (12 g saturated fat), 117 mg cholesterol, 852 mg sodium, 54 g carbohydrate, 4 g fiber, 35 g protein.


  1. Place chicken in a greased 9-in. square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350° for 1-1/4 hours. Sprinkle with onions; bake 10 minutes longer. Yield: 4 servings.
Originally published as Onion-Topped Chicken in Quick Cooking January/February 2001, p9

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Reviewed Jul. 19, 2012

"Everyone in my family really liked this. It was extremely easy. I used Eastern potatoes and 98% Fat Free soup. The sauce is very good over the potatoes. Definitely a keeper!"

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