Snappy Italian Chicken Bake truly does live up to its name! With only a few key ingredients, you can quickly whip up this delicious dish. After an hour of baking, you will have a scrumptious chicken meal that will satisfy any hungry appetite.
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Through the years our church publishes a monthly newsletter containing recipes contributed by members of the church. It’s always fun looking through the newsletter and finding the next featured recipe. Often times I would cut-out a recipe and save it in my recipe box.
I wish I could give credit to whoever contributed this recipe, but alas… I didn’t clip, or write down her name.
First chicken breast is dredged and coated with a delicious mixture of sour cream and your favorite Italian seasoning. (*GF version – Daisy sour cream is gluten-free and Badia Italian Seasoning is certified to be gluten-free, Kosher and contains no MSG – plus it has several 5-star reviews.
The original recipe calls for a topping of crushed Corn Flake cereal but I’ve adapted the recipe to be gluten-free so that my entire family can enjoy this dish.
*To make the topping gluten-free, I replaced the Corn Flakes with gluten-free Rice Chex Cereal. I also added an additional touch of fresh parsley, basil and cilantro to the dry cereal crumbs.
Generously sprinkle the cereal mixture on top of the chicken, drizzle with melted butter and place it in a preheated 350 degrees F oven.
As the chicken begins to bake, the intoxicating aroma of warm Italian seasonings will begin to fill your home. If you are like me, you will be standing close by with a knife and fork, anxiously waiting for the chicken to be ready.
This Snappy Italian Chicken Bake is a great dish to serve to your family or your dinner guest. Add a side salad, a baked potato, and bread for a complete meal. If you feel like adding a decadent dessert, consider adding a Caramel Pecan Chocolate Cheesecake, or Chocolate Caramel Cookies. Maybe you’ll like a Frozen Butter Pecan Pumpkin Pie or a GF Pumpkin Swirl Coffee Cake!