Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook chicken breasts until fully cooked, then shred into bite-sized pieces.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add sliced mushrooms and cook until tender.
- Sprinkle flour over vegetables and stir well to combine.
- Pour in chicken broth, stirring constantly until mixture thickens.
- Remove from heat and stir in sour cream. Season with salt and pepper.
- Combine shredded chicken with the sauce and transfer to a baking dish.
- Bake uncovered for 20-25 minutes until bubbly and heated through.
- Garnish with fresh parsley before serving.
Notes
- Use full-fat sour cream for a richer sauce.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake, Sauté
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg