Ingredients
Scale
- 2 lbs cooked and shredded chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add sliced mushrooms and cook until tender.
- Mix in flour to create a roux, then gradually add chicken broth, stirring constantly until thickened.
- Stir in sour cream, salt, and pepper. Add shredded chicken and combine well.
- Transfer mixture to a baking dish, bake uncovered for 20 minutes until bubbly and golden on top.
- Garnish with chopped parsley before serving.
Notes
- Use cooked shredded chicken for quick preparation.
- Serve over cooked rice or pasta for a complete meal.
- Adjust seasoning to taste and add hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking and sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 460 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg