Cut the whole chicken into serving pieces and place them in a large casserole dish.
In a mixing bowl, combine the sour cream, cream of mushroom soup, and dry onion soup mix.
Mix well until smooth.
Spread the soup mixture evenly over the chicken pieces.
Cover the chicken and soup mixture with the chow mein noodles.
Bake in the preheated oven for 1 1/2 hours, until the chicken is cooked through and the top is golden and crispy.
Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy chicken casserole with a Chardonnay. Its rich, buttery flavors complement the creamy and savory notes of the dish, while its acidity helps cut through the richness.