Zutaten für Creamy Chicken Casserole With Fingerling Potatoes
- Cooked Chicken
- Fingerling Potato
- 2 stalks celery, finely chopped
- Fresh White Mushrooms
- Scallions
- Head Of Broccoli
- Cream Of Mushroom Soup
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter
- White Wine
- Balsamic Vinegar
- Ritz Crackers
- Parmesan Cheese
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Zubereitung von Creamy Chicken Casserole With Fingerling Potatoes
- Preheat oven to 375°F (190°C).
- Place 2 cups of pre-cooked, shredded chicken in a large (9x13 inch) casserole dish.
- Boil 1 pound fingerling potatoes until just tender (about 10-12 minutes).
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 2 stalks celery (finely chopped) and 1/2 cup onion (finely chopped). Sauté until starting to soften (about 5 minutes). Add 8 ounces mushrooms (sliced) and cook until tender (about 5 minutes).
- Add 2 tablespoons white wine and 1 tablespoon white wine vinegar. Cook for another 2-3 minutes.
- Steam 1 cup broccoli florets until tender-crisp (about 5 minutes).
- In a medium bowl, mix together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream, and 1/4 cup milk until well blended.
- Drain the potatoes and add them to the chicken in the casserole dish.
- Pour the soup mixture evenly over the chicken and potatoes.
- Sprinkle the sautéed vegetables evenly over the soup mixture.
- Add the steamed broccoli.
- Sprinkle 1 cup crushed buttery crackers over everything.
- Melt 1 tablespoon butter and drizzle over the crackers.
- Spread 1 cup shredded cheddar cheese evenly over everything.
- Bake in the preheated oven for 20-25 minutes, or until the soup mixture is bubbling and the cheese is melted and golden brown.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
58g
Fat
115g
Carbs
19g
