(from kylerhea’s recipe box)

Source: The Big Book of Casseroles

Serves 4 people

Categories: Casseroles, Chicken, May2012


  • 3 Tbs all-purpose flour
  • 1/2 tsp salt
  • 1/4 dried oregano
  • 1/4 tsp freshly ground pepper
  • 1 tsp paprika
  • 6 skinned and boned chicken breast halves (about 2 pounds)
  • 2 Tbs vegetabke iuk
  • 2 Tbs butter
  • 10 green onions, including some tender green tops, sliced
  • 8 ounces lalrge mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup light sour cream
  • 1 cup grated Swiss cheese


  1. Preheat oven to 350 degrees F. On a sheet of wax paper, combine flour, salt, oregano, pepper, and paprika. Toss chicken in mixture to coat.

  2. In a large skillet over medium-high heat, warm oil. Brown chicken about 5 minutes on each side. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.

  3. In the same skillet over medium heat, melt butter. Add onions, mushrooms, and garlic and saute until tender, about 5 minutes. Add stock and wine and bring to a boil. Pour over chicken and bake, covered, 30 minutes.

  4. In a small bowl, mix sour cream and cheese. Stir into the juices in the casserole. Bake, uncovered, until chicken is no longer pink in the center and sauce is bubbly, 15 minutes longer.

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