Sour Cream Chicken Casserole

6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"I was going to make sour cream chicken for dinner using my grandma's recipe. But then I discovered that someone had eaten half the container of sour cream. So...I improvised. It came out tasting pretty good!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (462.5 g)
  • Calories 973.7
  • Total Fat - 57.3 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 53.4 mg
  • Sodium - 920 mg
  • Total Carbohydrate - 101.7 g
  • Dietary Fiber - 10.6 g
  • Sugars - 18.8 g
  • Protein - 17.7 g
  • Calcium - 355.9 mg
  • Iron - 3.9 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 375F.

Step 2

Melt butter in large skillet; saute onion and celery 5 minutes.

Step 3

Stir in garlic powder, paprika, tarragon and curry powder.

Step 4

Add chicken and stir well to coat.

Step 5

Transfer chicken mixture to a greased 3-quart casserole dish.

Step 6

Bake, uncovered, for 20 minutes.

Step 7

Stir well; add mushrooms and peas and stir to combine.

Step 8

Bake, uncovered, for 10 minutes.

Step 9

Combine sour cream, mayonnaise and soup.

Step 10

Spread sour cream mixture over casserole.

Step 11

Cover and bake for 15 minutes.

Step 12

Sprinkle top with Parmesan and bake, uncovered, for 5 minutes.

Step 13

Place 1/2 cup rice on each plate and serve casserole spooned over the top.

Tips & Variations


No special items needed.

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