Sour Cream Chicken And Egg Casserole
Creamy and comforting, this Sour Cream Chicken And Egg Casserole features tender chicken, hard-cooked eggs, mushrooms, and a rich sour cream sauce, perfect for family dinners.
Ingredients
Instructions
- Blend flour into a smooth paste with 1/2 cup of cold chicken broth.
- Stir the flour mixture into the remaining hot broth and onion soup mix; cook and stir until thickened.
- Blend in sour cream until smooth.
- Layer cooked chicken, sliced hard-boiled eggs, and mushrooms in a 2-quart casserole dish, alternating layers.
- Pour the prepared sauce over the layered ingredients.
- Bake in a 350°F oven for 30 to 35 minutes or until heated through and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of cream cheese along with the sour cream. If you're out of onion soup mix, you can substitute with a combination of dried onion flakes, garlic powder, and a pinch of salt. To save time, use rotisserie chicken instead of cooking your own. This dish also pairs well with a side salad for a refreshing contrast.
Serving Suggestions
Serve this casserole hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. For a heartier side, consider serving with warm crusty bread or a comforting bowl of Rena'S Get Well Quick Soup. Leftovers can be enjoyed for lunch the next day!
Storage & Reheating
Leftover Sour Cream Chicken And Egg Casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions on a microwave-safe plate for 2-3 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chicken And Egg Casserole contains roughly 202 calories, with 11g protein, 37g carbohydrates, and 2g fat. It is an excellent source of vitamin D (157% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 580mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of canned?
Absolutely! Fresh mushrooms can be sautéed until softened before layering in the casserole. This will enhance the flavor and add a nice texture compared to canned mushrooms. Just be sure to let them cool slightly before adding them to the layers.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. When you're ready to bake, simply add an extra 10 minutes to the cooking time to ensure it heats through properly. This can be a great time-saver for busy weeknights!
Can I freeze leftovers of this casserole?
Yes, you can freeze the casserole for up to three months. Make sure it is cooled completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and bake as usual, adding extra time if needed. Freezing may change the texture slightly, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).