You know those meals that are seared into your memory because they are the ultimate comfort for you? Those meals that when something bad happens, your Mom would make them for you to feel better? I also call these meals, death row foods. They are just so good I would want to eat them for my last meal.
I’m going to share with you one of those recipes. Here is the caveat though, you must PROMISE me you won’t try and church this recipe up. No replacing greek yogurt for the sour cream, no fake chicken, no margarine, the only thing you can do it add more butter, more sour cream, MOAR (but seriously though, don’t mess with this recipe, just enjoy).
When I was on my puking tour (I HAD super bad anxiety, being off the ranch was hell for me, and my body would respond by being violently ill) of the Oregon Country Faire. My vegan ex-boyfriend tried to keep me from meat (puking up tofu sucks, it doesn’t taste any better coming back up (and who in their right mind tries to keep a cattlerancher from eating meat?!?!?)) this is the one meal I dreamed about (and a steak). All I wanted in life was for my Mom’s Sour Cream Casserole (and a steak). In the end, I got my meaty casserole and the vegan ex-boyfriend was released back into the wild as a single, omnivore (it’s my catch a release program).
This is what you will need (plus shredded chicken).
Sour Cream Chicken Casserole
4-6 chicken breasts or 1 whole fryer
8oz pkg. Pepperidge Farm stuffing mix (make sure you get the kind in the BLUE package, it matters, trust me)
8 Tbsp. butter
8oz container sour cream
1 can cream of chicken soup
1 can cream of celery soup
Shred your chicken. If you use chicken breast, you can just throw them in your Kitchen Aid mixer while they are warm, with the paddle attachment, and it will shred your chicken FOR YOU!
Cook chicken, pick off meat.
You are going to have a layer of stuffing on the bottom and the top – plan accordingly.
Melt ½ of butter and ½ of the stuffing mix in the casserole dish.
The “filling”. It’s so good.
In medium bowl mix sour cream, soups, and chicken. Spoon over layer of stuffing butter mixture. Mix together remaining stuffing and butter and spread over top of chicken.
I want this in my belly.
Bake at 350 for 45 minutes. Serve with cranberry sauce (for reals).
Promise me you will make this. It’s excellent with corn on the cob too and green beans, or brussel sprouts, or salad! And you need to serve warm bread with it so you can wipe up all the creamy goodness left on your plate. AND it’s is glorious as leftover!
I’m pinning this right now and am going to try it soon!
This looks fabulous…you know. For chicken 🙂
This is the sauce and filling I use in my white enchiladas. I love it so much, I never thought to make it into a casserole. Just sent the hubby to the store for a rotisserie chicken to try it out! Thanks!
This was amazing. My husband was so ridiculously happy with it. he says its his new favorite comfort food.
I’m so glad you like it!!! It’s been a family favorite in our house for years! Thanks for the feedback!!!
Made this for dinner tonight and it’s a keeper. The only change I made was to use turkey instead of chicken (it was what I had available in the freezer). My husband really enjoyed it after a long day working cattle. Thank you for sharing.
I have lived in Singapore for 26 years, and I too thought this recipe tasted great — just like the real deal! The only change I would make is to thicken the sauce a bit with 1 tsp cornstarch mixed with 2 tsp cold water.
I have been making Spaghetti squash but after reading this, it seems my way is outdated. I have to try it your way and see what I’ll get.