Ingredients
Scale
- 2 lbs cooked chicken breasts, shredded
- 2 cups sliced mushrooms
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup chicken broth
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent.
- Add mushrooms and cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth, stirring constantly until thickened.
- Remove from heat and stir in sour cream. Season with salt and pepper.
- Combine the sauce with shredded chicken in a baking dish.
- Bake uncovered for 20-25 minutes until bubbly and golden on top.
- Garnish with chopped parsley before serving.
Notes
- Use cooked shredded chicken for quick assembly.
- Adjust seasoning to taste.
- Serve over egg noodles or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg