Cheryls Healthy Light Sour Cream Chicken Recipes

SOUR CREAM CHICKEN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
• In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
• Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
• Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.

CHERYL'S HEALTHY & LIGHT SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking dish with Olive Oil cooking spray (I use a glass pyrex dish).
• Chop up the chicken into bite sized pieces trimming the excess fat and brown over medium heat in the olive oil. Add oregano, basil (if using for flavor), salt and pepper. Stir until chicken looks cooked through.
• When the chicken is done, pour into your prepared pan and spread it out so that it's even.
• In a separate bowl, mix together the sour cream and the soup. Spoon this mixture over the chicken spreading it out to cover.
• Place the crackers in a Ziploc bag and crush to fine crumbs. Spread the crackers over the chicken/soup mixture.
• Spoon the melted butter over the crackers.
• Bake until top is golden brown, approximately 20-30 minutes.

SMOTHERED SOUR CREAM CHICKEN

Steps:

• Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.
• In a small bowl, whisk together sour cream, 1/2 cup of the parmesan cheese, salt, pepper, oregano, basil, garlic powder, minced garlic, heavy whipping cream, and cornstarch.
• Arrange chicken breasts in baking dish, top each with a slice of mozzarella, and coat with the sour cream mixture.
• Sprinkle remaining Parmesan over the top and bake until chicken is cooked through and sauce is bubbly, about 1 hour.
• Garnish with parsley, as desired.

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
• Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
• Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.