CHICKEN AND SOUR CREAM RECIPES EASY RECIPES

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EASY CREAMY SOUR CREAM CHICKEN CASSEROLE - FOOD.COM



Easy Creamy Sour Cream Chicken Casserole - Food.com image

This is one of the first recipes I really "mastered" when I was learning how to cook. My husband got to enjoy this recipe at least twice a month because it was one of the few dishes I knew how to make. Now, that I'm a much better cook, we still have this delicious dinner on our menu at least monthly. It is so easy to put together and very good. If you like your casserole's creamy, then this is one you've gotta try! I hope you enjoy it as much as we do!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts, boiled and cubed
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup (mushroom can be substituted)
25 Ritz crackers
1/2 cup butter, melted
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Boil chicken breast until tender; drain and cube.
  • Spread evenly over the bottom of a square casserole dish.
  • Salt and pepper to taste.
  • Mix sour cream and chicken soup in a separate bowl.
  • Spread the sour cream and soup mixture over the chicken in the casserole dish.
  • Crush the Ritz crackers and spread over top of the casserole.
  • Spoon melted butter on top over all.
  • Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes.

Nutrition Facts : Calories 619, FatContent 46.6, SaturatedFatContent 24.3, CholesterolContent 172.5, SodiumContent 1102.2, CarbohydrateContent 20.2, FiberContent 0.5, SugarContent 4.1, ProteinContent 29.8

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE ...



White Chicken Enchiladas with Green Chile Sour Cream Sauce ... image

Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.

Provided by Danelle

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Salt and pepper, to taste
Chopped, fresh cilantro for garnish

Steps:

  • Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
  • Mix the chicken together with 1 cup of the cheese.
  • Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
  • In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
  • Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
  • Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
  • Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
  • Bake for 20 to 25 minutes or until golden and bubbly.
  • Sprinkle with cilantro just before serving.

Nutrition Facts : Calories 440 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 92 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 727 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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