This recipe makes the most tender melt-in-your-mouth chicken ever! It is even wonderful slivered when cold; super tender and delicious! It is an easy recipe and prep time is less than 5 minutes.
This is creamy comfort food with great flavor, and will make a great weeknight supper or even a delicious meal for informal company. Since potatoes and rice are out, I served our chicken with a cauliflower side and peas but I didn't want to picture those. ;) We are in maintenance. This is a chicken casserole you might return to once again, as it is so delicious and even the leftovers are amazing. You could also serve this with a big salad on the side or broccoli.
Simple ingredients are used to make this chicken dish. You will most likely have most of these ingredients on hand. You can change up the cheeses to suit what you have on hand, such as Mozzarella cheese.
If you like you can flavor the sour cream sauce with garlic powder or onion powder. This sour cream mixture is so tasty. If you want a bit of a herbal taste, you could add a little oregano. The leftover chicken keeps well in an airtight container in the refrigerator. This smothered cheesy sour cream chicken is sure to become a favorite on you usual rotation. This is now one of my favorite casserole recipes of all time. You could potentially make this with chicken thighs, if you prefer.
Quite a bit of liquid will form during baking, but no need to drain the pan - just remove the chicken with a spatula.
INGREDIENTS:
4 large boneless chicken breasts
6 slices Muenster cheese
1 cup sour cream (250 mL)
1/4
cup Parmesan cheese (60 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1 tsp salt (5 mL)
1 tsp dried parsley (5 mL)
1/4
tsp black pepper (1 mL)
1/2
cup grated Cheddar cheese (125 mL)
Preheat the oven to 375°F (190°C).
Dry chicken breasts with paper towels. Place in large baking dish. Cover the surface of the breasts with
Muenster cheese. Cut the cheese to fit
where necessary.
In medium bowl, combine sour cream, Parmesan cheese,
cornstarch, OR arrowroot powder, salt, dried parsley and black pepper. Spread over top of cheese slices. Sprinkle with Cheddar cheese. Bake about 1 hour.
Yield: 4 servings
1
serving
419.4
calories
42.3
g protein
25.4
g fat
0 g fiber
3.9
g net carbs