CHICKEN CASSEROLES WITH SOUR CREAM RECIPES
UNFORGETTABLE CREAMY CHICKEN CASSEROLE - MRFOOD.COM
Simple and satisfying, this creamy chicken casserole recipe is made with mayo and sour cream for an unforgettable meal that your family will love!
Provided by MRFOOD.COM
Categories Casseroles
Cook Time 35 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish.
- Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.
SOUR CREAM ENCHILADAS - THE PIONEER WOMAN – RECIPES ...
This was such an easy throw-together meal last night. Reminded me of the meatless days of yore.
Provided by Ree Drummond
Categories main dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
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This was such an easy throw-together meal last night. Reminded me of the meatless days of yore.
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Reviews 5
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- Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
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