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Ultimate Comforting Sunday Chicken Casserole Recipe

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Ingredients

Adjust Servings:
4 chicken breasts, boneless, skinless
3 cups water
1 tablespoon salt (kosher works best here)
6 tablespoons butter
1 tablespoon flour
1 cup sour cream
3/4 cup water
1 chicken bouillon cube
1 cup mushroom, sliced
1 (6 1/4 ounce) package uncle ben's flavorful rice parmesan & butter
1/2 cup mozzarella cheese, shredded
paprika

Nutritional information

895.9
Calories
735 g
Calories From Fat
81.7 g
Total Fat
46.8 g
Saturated Fat
269.6 mg
Cholesterol
2520.8 mg
Sodium
5 g
Carbs
0.2 g
Dietary Fiber
0.7 g
Sugars
36.6 g
Protein
352g
Serving Size

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Ultimate Comforting Sunday Chicken Casserole Recipe

Features:
    Cuisine:

    Good and very simple to make. used butter cooking spary to brown the chicken, then added about 2 tbls of butter when making the sauce. Used light sour cream and that worked well. I thought I had some mozzarella but didn't so used parmesan instead and that worked great. I also skipped Steps 2 and 3. Seasoned the chicken with a little Lemon Pepper Seasoning. Served this with a salad and fresh baked French bread. Made for a nice meal. Thanks. :)

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Sunday Chicken Casserole, We really like this It’s one of my husband’s favorite meals Comfort food all the way! Yummy!, Good and very simple to make used butter cooking spary to brown the chicken, then added about 2 tbls of butter when making the sauce Used light sour cream and that worked well I thought I had some mozzarella but didn’t so used parmesan instead and that worked great I also skipped Steps 2 and 3 Seasoned the chicken with a little Lemon Pepper Seasoning Served this with a salad and fresh baked French bread Made for a nice meal Thanks 🙂


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    Steps

    1
    Done

    Cook the Rice According to the Package Instructions.

    2
    Done

    While the Rice Cooks, Dissolve the Tablespoon of Salt in the 3 Cups of Water in a Bowl Large Enough to Hold the Chicken.

    3
    Done

    Wash the Chicken Breasts, Fillet Them in Half to Make Them Thinner and Soak Them in the Bowl of Salt Water For About 15 Minutes. After Soaking, Pat Them Dry With a Paper Towel.

    4
    Done

    in a Large Skillet, Melt the Butter Over Medium-High Heat and Cook the Chicken Turning Once Until Both Sides Appear to Be Cooked, About 5 Minutes Each Side. When Done, Remove from Pan and Set Aside.

    5
    Done

    Preheat Oven to 350 Now.

    6
    Done

    Stir in Flour and Sour Cream, Whisking to Remove Any Lumps. Stir in the 3/4 Cup Water and Bouillon Cube, Mixing Well to Combine (i Usually Dissolve the Cube in the Water Before I Add These). Add the Mushrooms and Cook, Stirring Until Sauce Thickens, About 8 Minutes.

    7
    Done

    Spread the Cooked Rice in the Bottom of a 13x9 Baking Dish, Lay the Chicken on Top, Pour the Mushroom Sauce Over the Top and Sprinkle the Mozzarella Cheese Evenly Over Top. Sprinkle Lightly With Paprika.

    8
    Done

    Bake 30 Minutes. Yum!

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    Kenley Potts

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