Chicken

Sour Cream & Onion Chicken Casserole

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Drescription

If you're looking for something cozy to eat, this casserole is a delicious choice! Instead of using a can of cream of mushroom soup, we make our own simplified version here. This hearty casserole is finished with perfectly tangy sour cream and buttery crackers, which add the perfect crunch.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 8 ounces fresh cremini mushrooms, stemmed and chopped
  • ½ teaspoon kosher salt, divided
  • 4 cups chopped fresh kale
  • 3 cloves garlic, minced
  • 3 cups cooked brown rice
  • 3 cups diced cooked chicken breast
  • 1 tablespoon unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • ¾ cup low-fat sour cream
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 cup butter crackers, crushed

Directions

  1. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions, celery, mushrooms and 1/4 teaspoon salt; cook, stirring often, until the vegetables are softened and the mushrooms are browned, 6 to 8 minutes. Add kale and garlic; cook, stirring frequently, until the kale is just softened, about 1 minute. Stir in rice and chicken; transfer to the prepared baking dish.
  3. Heat butter and the remaining 2 tablespoons oil in the skillet over medium heat until the butter is melted. Whisk in flour until smooth; cook, stirring frequently, until lightly golden, about 1 to 2 minutes. Gradually whisk in broth; simmer until just thickened, 3 to 4 minutes. Remove from heat. Whisk in sour cream, thyme, parsley and the remaining 1/4 teaspoon salt; pour over the chicken and rice. Stir to combine, then top with crushed crackers.
  4. Bake until bubbling on the edges, about 30 minutes. Let stand for 10 minutes before serving.
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