Ingredients
Scale
- 2 lbs cooked chicken breasts, shredded
- 8 oz sliced mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until fragrant.
- Add sliced mushrooms and cook until tender. Stir in flour and paprika, cook for 1 minute.
- Gradually add chicken broth, stirring constantly until slightly thickened. Remove from heat and stir in sour cream.
- Combine shredded chicken with the sauce, season with salt and pepper.
- Transfer to a baking dish, bake uncovered for 20 minutes until hot and bubbly.
- Garnish with fresh parsley before serving over rice or noodles.
Notes
- You can substitute cooked turkey or beef for chicken.
- Use Greek yogurt instead of sour cream for a healthier option.
- Serve with a side of steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing, Simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg