Ingredients for Sunday Chicken Casserole
- 2 pounds boneless, skinless chicken breasts
- ¾ cup water
- 1 tablespoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- Chicken Bouillon Cube
- Mushroom
- 1 cup shredded mozzarella cheese
- paprika (to taste)
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How to Make Sunday Chicken Casserole
- Cook 1 cup of long-grain rice according to package directions.
- While rice cooks, dissolve 1 tablespoon of salt in 3 cups of water in a large bowl.
- Wash 2 pounds of boneless, skinless chicken breasts. Fillet each breast in half horizontally to create thinner pieces. Soak chicken in the salt water for 15 minutes.
- Pat chicken dry with paper towels.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Cook chicken for 5 minutes per side, or until cooked through.
- Remove chicken from skillet and set aside.
- Preheat oven to 350°F (175°C).
- In the same skillet, whisk together 2 tablespoons of all-purpose flour and 1 cup of sour cream until smooth.
- Gradually whisk in ¾ cup of water and 1 chicken bouillon cube until fully combined.
- Add 8 ounces of sliced mushrooms and cook, stirring occasionally, until sauce thickens (about 8 minutes).
- Spread cooked rice in a 13x9 inch baking dish. Arrange chicken breasts over the rice. Pour mushroom sauce over the chicken.
- Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
- Lightly sprinkle with paprika.
- Bake for 30 minutes, or until heated through and bubbly.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
2g
Fat
233g
Carbs
1g
