Chicken Sour Cream Bake (recipe)

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4 cups bite-size pieces of cooked rotisserie chicken or leftover turkey
1 tablespoon margarine
1 medium onion, chopped
1 1/2 cups chopped celery
1 cup sliced fresh mushrooms
1 1/2 cups light mayonnaise
3/4 cup milk
1 1/2 cups reduced-fat sour cream
1 package dry Ranch Dressing Mix
1 6-ounce box dry seasoned stuffing mix
1 cup shredded smoked Gruyere cheese
1 cup shredded Swiss cheese
1/2 teaspoon salt
Ground pepper to taste
3/4 cups sliced almonds

Preheat oven to 350ºF. In a small skillet, sauté the onion, celery and mushrooms together. In a large bowl, combine mayonnaise, milk, sour cream and dry ranch dressing. Add sautéed vegetables and all remaining ingredients, except almonds. Transfer to a 9x13-inch glass baking dish and bake 30 minutes, covered. Remove cover, sprinkle with almonds and bake an additional 10 minutes. Serves 8.

Note: One 4 lb. rotisserie chicken should yield about 4 cups of bite-sized chicken pieces.

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