Best Sour Cream Chicken Casserole Recipes

EASY CREAMY SOUR CREAM CHICKEN CASSEROLE

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.

CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
• Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
• Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
• Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
• Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
• Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
• Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer tortilla chips in the bottom of the prepared baking dish.
• Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
• Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

GREEN CHILE CHICKEN AND SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
• Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
• Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
• "Drain" tortillas on paper towels.
• Line 9x12 glass cooking dishing with six of the tortillas and set aside.
• In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
• Tun off heat and set aside.
• Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
• In a large bowl mix tomatoes, chicken, and one bag of chesse.
• Spread chicken mixture over tortillas in cooking dish.
• Douse chicken with half of the cream sauce.
• Cover with remaining six tortillas.
• cover entire casserole with second bag of cheese.
• Cook for 15 minutes, or until cheese is melted, at 375.
• Serve with remaining sauce as a condiment.

FAMILY FAVORITE CHICKEN SOUR CREAM ENCHILADAS (CASSEROLE)

Steps:

• Preheat oven to 350 degrees F.
• To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
• Remove from heat and stir in the sour cream and cheese; mix well.
• In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
• Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
• Place seam side down in a greased 9 x 13-inch glass baking dish.
• Continue with rest of tortillas, adding additional oil to the skillet as necessary.
• Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
• Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
• Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
• ENJOY!

CHICKEN AND ZUCCHINI CASSEROLE WITH SOUR CREAM SAUCE RECIPE - (3.9/5)

Steps:

• 1. Preheat the oven to 350 degrees. 2. Spray an 8" square baking dish with cooking spray. 3. Heat a non-stick skillet over medium heat and add olive oil.Then add onion and cook for 5 minutes until softened, then add garlic, rosemary, chicken and zucchini. Cook for another 5 minutes until chicken is cooked through. 4. Combine chicken and zucchini mixture with remaining ingredients, including pasta. Spread in a baking dish bake for 20 minutes until dish is heated through and the cheese is melted.

SOUR CREAM CHICKEN NOODLE CASSEROLE

Steps:

• Prepare noodles as directed on package. (This usually takes about 8 minutes).
• While the noodles are boiling, sautee onions and garlic over medium heat with the coconut oil until tender. (I personally use coconut oil for almost anything, but if you do not have it, any oil or butter will do.)
• Also during this time, microwave the frozen peas and carrots in a bowl for 2-3 minutes until thawed.
• Cube the chicken into bite sized pieces and add to the onion and garlic mixture in the pan. Sautee together until mixed. Remove from heat.
• In a bowl, combine the cream of chicken soup, sour cream, and milk. Stir in the ranch dressing mix, salt, and pepper.
• Drain the cooked noodles and pour into a 13X9X2 baking dish. Add the chicken and onion mixture, soup mixture, and peas and carrots. Mix well.
• Top casserole with the shredded cheese.
• Bake in a 350 degree oven for about 30 minutes or until cheese and sauce is bubbly.

SOUR CREAM CHICKEN MACARONI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook and drain macaroni, following package directions; place in a large mixing bowl.
• In a large skillet, melt butter over medium low heat. Add chicken and cook until browned.
• Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for about 5 minutes, or until onion is softened and mushrooms are browned.
• Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.
• Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish.
• Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.
• Bake at 350°F for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.

DELICIOUS SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Add butter to large skillet or pot and add diced onion. Cook until tender.
• Add chicken tenders and 1 cup chicken broth to same pot with cooked onion.
• Cook approximately 20 minutes on medium heat until chicken is done.
• Cut chicken into bite size pieces and put back in pot.
• Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted.
• In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference).
• Then add half of the Sour Cream Soup/Chicken mixture.
• Sprinkle with a little cheese (1/2 cup)
• Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese.
• Cover with foil and Cook in 350 degree oven for approximately 45 minutes.
• You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese.
• Before serving, you can add a few chives for garnish. Looks nice.

KID FRIENDLY SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken and de-bone. Shred chicken and place in pan. Add onion, sour cream, cream of chicken soup and tomatoes. Stir together. Add chili powder and cumin to taste.
• In casserole dish, tear tortillas into 4 pieces and place on bottom of pan. Layer chicken mixture, covering all tortillas and then add layer of shredded cheese. Repeat process until casserole dish is full.
• Place in a 350°F oven for 30 minutes or until cheese is bubbling.

SLOW COOKER CHICKEN SOUR CREAM ENCHILADA CASSEROLE

Steps:

• In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
• Pour about 1/2C enchilada sauce into the cooker, and spread around.
• In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese.
• Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours.
• To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.

SOUR CREAM CHICKEN CASSEROLE

Steps:

• 1. Layer half of the stuffing mix and half of the butter in the bottom of a 2 qt. casserole dish. In bowl, mix sour cream and soups; spoon over stuffing. Top with sour cream mixture with chicken. In bowl, mix together remaining stuffing and butter; spread over chicken. Bake at 350 degrees for 45 minutes.
• 2. I substitute canned chicken many times for chicken breasts and it is just as tasty. ENJOY!

SLOW COOKER CHICKEN SOUR CREAM ENCHILADA CASSEROLE

Steps:

• In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside. Pour about 1/2C enchilada sauce into the cooker, and spread around. In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese. Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours. To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.

CHICKEN SOUR CREAM ENCHILADA CASSEROLE RECIPE - (4.6/5)

Steps:

• In a large skillet, heat the oil over medium-high heat, add the onion and cook, stirring until softened about 5 minutes. Set aside. Pour about ½ cup of enchilada sauce into the slow cooker and spread around. In layers, add ¼ of the tortilla strips, ¼ quarter of the remaining sauce, 1/3 of the sautéed onion, 1/3 of the chicken and ¼ of the cheese. Repeat the layers two more times ending with the cheese. Finish casserole with remaining sauce and cheese. Spoon the sour cream over the surface of the casserole in big dollops and spread it around without disturbing the layer. Cover and cook on high for 2 hours or low for 4-5 hours.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken, cool and shred into bite-size pieces.
• Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
• Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
• Spoon 1/3 mixture on top of tortillas
• Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
• Repeat tortilla, chicken filling and cheese layers two times
• Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
• Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
• *This can also be made with corn tortillas however they will be a little chewy*.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.
• In a small saucepan, whisk together the sauce ingredients. Bring to a simmer over medium-high heat. Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly.
• In a medium nonstick skillet, combine the chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.
• Meanwhile, on a baking sheet, put the tortillas in a single layer.
• Bake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center.
• Pour 1/2 cup sauce into the baking dish. Spread to cover the bottom. Top with half the tortillas. Spread the chicken mixture over the sauce. Top with the remaining tortillas. Pour the remaining sauce over the tortillas.
• Bake, covered, for 10 minutes, or until warmed through.
• Meanwhile, in a small bowl, whisk together the sour cream and lime juice. After 10 minutes, spread the mixture over the casserole. Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm. Sprinkle with the chili powder.
• nutrition information
• (Per Serving)
• Calories: 216
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 52mg
• Sodium: 372mg
• Carbohydrates: 23g
• Fiber: 2g
• Sugars: 4g
• Protein: 24g
• Dietary Exchanges
• 1 1/2 Starch
• 3 Very Lean Meat

ELEGANT CHICKEN CASSEROLE WITH SOUR CREAM SAUCE

Steps:

• 1. Place stuffing in greased 13X9" pan.
• 2. Top with the poultry of choice.
• 3. In large saucepan, melt the butter and and whisk in the flour, salt and pepper.
• 4. Slowly whisk in the stock and whisk over med-low heat until thickened.
• 5. Stir a small amount of the hot liquid into the egg substitute, twice; whisk the egg mixture into the hot sauce.
• 6. Pour the sauce over the poultry. (Can be covered tightly at this point and refrigerated overnight. Allow to sit at room temperature for 30 minutes before beginning baking.)
• 7. Bake at 325 for 50 to 60 minutes. Check be certain the center is set before removing from the oven.
• 8. Mix all ingredients for the sour cream sauce together, and heat slowly, stirring until smooth. Do not allow to come to a boil, or it will separate. Gently stir in the pimiento, if desired. I generally double the sauce for our family and serve in a gravy boat along side the casserole.

EASY SOUR CREAM & CHICKEN BISCUIT CASSEROLE

Steps:

• Heat oven to 375ºF.
• Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
• Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

SOUR CREAM CHICKEN CASSEROLE

Steps:

• Mix together, chicken, peas, sour cream, and soup.
• Pour in greased casserole.
• Top with cheese. (I have used monteray too).
• Top with ritz crackers.
• Pour melted butter on top of crackers.
• Cover and bake at 350 degrees for 20 minutes and uncover and bake another 15-20 minutes.
• You may also use boneless, skinless raw chicken breast. Just lay 4 breast in baking dish and cover with peas, sour cream and soup. Followed by cheese and crackers. You will have to cook about an hour total.

SOUR CREAM CHICKEN CASSEROLE RECIPE

Steps:

• Cook chicken in water,add celery and onions, cut up. Save water. Take chicken off bone. Melt margerine adn mix with stuffing mix. Place 1/2 of this mixture in buttered baking dish. Spread chicken over this. Pour sour cream, soup and semi-broth to make a soup Add rest of stuffing mix to top. Bake 30 minutes at 350.