Best Sourdough Chicken Casserole Recipes

Sourdough Chicken Casserole image

Provided by Kathie Carr

Time 45m

Number Of Ingredients 12

4 c sourdough bread cubes
1/4 c plus 2 tablespoons melted butter, divided
1/3 c grated parmesan cheese
2 Tbsp chopped fresh parsley
2 medium sweet onions, sliced
1 pkg (8 ounces) sliced fresh mushrooms
1 c white wine
1 can(s) (10 3/4 ounces) condensed cream of mushroom soup
1/2 c roasted red peppers, chopped
3 c shredded cooked chicken
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Steps:

1. In a medium bowl mix bread cubes, 1/4 melted cup butter, cheese, and parsley. Set aside.
2. In a large skillet saute onions (stirring most of the time) in remaining butter for about 15 minutes or until caramelized and dark golden brown. Preheat oven to 400 degrees. Add mushrooms to onions and cook for 5 minutes, stirring. Add remaining ingredients and continue to cook for another 5 minutes. Mixture should be hot and bubbly.
3. Pour hot mixture into a buttered 9 inch square pan or casserole dish. Top casserole with reserved sourdough bread cubes. Bake, uncovered, for 15-20 minutes or until golden brown and heated throughout.

Chicken & Sourdough Dumplings image

Provided by Renate

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup milk
1 egg, beaten
1/2 cup sourdough starter
1/4 cup oil or 1/4 cup melted shortening
2 quarts boiling water
2 tablespoons all-purpose flour
3 tablespoons shortening, melted
1 (6 ounce) can evaporated milk
1/2 cup milk
1 can cream of chicken soup
2/3 cup water
salt
1/4 teaspoon white pepper
1/4 chopped pimiento
2 -3 boned cooked chicken, cut into bite-size pieces

Steps:

Chicken: Over medium heat add flour to melted shortening.
Stir constantly while adding all other ingredients except chicken.
Add chicken, pour into a 3-quart casserole dish.
Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
Combine milk, egg, sourdough starter, and oil.
Add to dry ingredients all at once, stirring just till moistened.
Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
Cover and simmer for 15 minutes.
Remove with slotted spoon, drain and place on top of cooked chicken.
Cook, uncovered in over, at 350º for 10 minutes.
Serve hot.

Chicken Sourdough Cobbler image

Provided by Brandess

Time 50m

Yield 1 Cobbler, 4 serving(s)

Number Of Ingredients 15

olive oil flavored cooking spray
1 teaspoon garlic powder
4 cups sourdough bread cubes
1/3 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
olive oil flavored cooking spray
2 medium sweet onions, sliced
1 medium potato (cooked, cubed I use a cold leftover baked potato)
1 (8 ounce) package mushrooms, sliced fresh
1 cup fat-free chicken broth (can substitute 1 cup white wine)
1 (10 3/4 ounce) 98% fat-free cream of mushroom soup
1/2 teaspoon black pepper, freshly cracked
1/2 teaspoon rubbed sage
1/2 teaspoon kosher salt
2 chicken breasts (cooked, cubed)

Steps:

Toss olive oil cooking spray with garlic powder, sourdough, Parmesan and parsley; set aside.
Sauté onions in olive oil cooking spray in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms and potatoes. Sauté 5 minutes.
Stir in wine and the rest of the ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown. Watch closely that your bread topping does not burn! Allow to sit for 10-15 minutes before serving.