If your tongue is tingling for that yummy sour cream and onion seasoning duo, this is the best bake for you! Sour Cream & Onion Bake brings that tangy taste you’re longing for! First things first, this savory dish is loaded with chicken, veggies, and rice, and brings a hint of creaminess to make sure it’s all balanced. Our second favorite part? The buttery, crispy crunch of the crackers sprinkled on top! Sour Cream & Onion Bake satisfies all sorts of cravings, and we’re totally here for it!
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 8 ounces fresh cremini mushrooms, stemmed and chopped
- 1/2 teaspoon kosher salt, divided
- 4 cups fresh kale, chopped
- 3 cloves garlic, minced
- 3 cups brown rice, cooked
- 3 cups chicken breast, cooked and diced
- 1 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup low-fat sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 cup butter crackers, crushed
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly coat a 9×13-inch baking dish with cooking spray.
Step 3 –Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Step 4 –Add the onions, the celery, the mushrooms, and 1/4 teaspoon of the salt to the oil and cook, stirring often, until the vegetables have softened and the mushrooms have browned, about 6-8 minutes.
Step 5 –Add the kale and the garlic to the veggie mixture and cook, stirring frequently, until the kale has just softened, about 1 minute.
Step 6 –Stir the rice and the chicken into the veggie mixture.
Step 7 –Pour the chicken mixture into the prepared baking dish.
Step 8 –Heat the butter and the remaining oil in the skillet over medium heat until the butter has melted.
Step 9 –Whisk the flour into the butter mixture until smooth. Cook, stirring frequently, until it is lightly golden, about 1-2 minutes.
Step 10 –Gradually whisk the broth into the butter mixture and simmer until it has just thickened, about 3-4 minutes.
Step 11 –Transfer the sauce mixture from the heat.
Step 12 –Whisk the sour cream, the thyme, the parsley, and the remaining salt into the sauce mixture.
Step 13 –Pour the sauce over the chicken mixture and stir to combine.
Step 14 –Sprinkle the bake with the crackers.
Step 15 –Bake until the casserole is bubbling on the edges, about 30 minutes.
Step 16 –Let it stand for 10 minutes.
Step 17 –Serve.
