Easy Creamy Sour Cream Chicken Casserole
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!
Reviews
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This was a decent recipe the first time I made it, but tweaking it really brought it to the next level. I'm giving it three stars because the original recipe was "good" and easy, and it's not fair to rate it after making a bunch of changes. Here's the suggestions hubby made that really helped:
Sauteed some chopped white onion in butter and combined it with herb stuffing to make a "crust" on the bottom of the pan. Salt, pepper and poultry seasoning on the cubed chicken, which I placed on top of the stuffing (raw, because boiling it is an extra, unnecessary step.) Added corn and green beans to the sour cream/soup mixture to give it some veggies and texture. Poured over the chicken and baked until bubbly. Added shredded sharp cheddar in the last few minutes. Let it sit for 10 minutes to thicken. YUM!
Really, it's a totally different recipe at this point I guess, but I would have never thought to make this without a good base. We really liked the sour cream in it! Thanks! -
Another wow here! I didn't expect to love it so much, it was just so simple. All the rave reviews convinced me to try it and boy am I glad I did!! Followed others' advice and used more Ritz crackers than called, and a layer of cheese under the crackers, and I added some corn to the chicken for some veggies. Also, instead of boiling I browned the cubed chicken in butter and garlic to up the flavour, yumm! No need for salt and pepper after all that. A huge hit with all of us!
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I actually tried a recipe very, very similar to this some years ago and it was so good~ but it seemed a little bit too 'creamy' for our taste, so I bulked it up by adding a cup or two of cooked white rice to the initial sour cream/cream soup mixture along with a little bit of poultry seasoning, and it really knocked it out of the park :D
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Great recipe! But why precook the chicken? I put boneless chicken breast whole in the bottom of a baking dish, add the soup/sour cream mixture which I enhance to my taste and bake the whole thing for 30 to 40 minutes at 350ºF. Comes out great every time, even if I've left it in the oven too long.
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Yum, this is a down-home, kick-up your heels, and enjoy the evening kinda dish. There is nothing that I changed about this, except adding a couple of baby peas into the sour-cream/mushroom soup part. I highly recommend this for it's ease, you probably have all these items on hand, and the taste is well worth the minimal amount of time that it takes to prepare. Make it even easier using parts from a rotisserie chicken. Thanks for posting, KC!
