Sour Cream Chicken Casserole

                                                                         

A very different & delicious casserole that came into being because I had sour cream in my frig & thought hmmm, what I can I make with you? This was the yummy answer! Make 1 big casserole feeds 6 or less with leftovers that won't last long! 

As you can see it has a crunchy topping & underneath is all that cheesy, sour cream & chicken goodness!

2 Pound of Boneless Skinless Chicken, I used Chicken Breast, cut up into bite sized pieces, on the large end of bite sized

16 Ounces of Sour Cream

6 TBS Melted Butter

2 HEAPING TBS of Flour

2 TSP Parsley Flakes or Fresh or Dried

1 Chicken Bullion Cube 

2 Cups Shredded Cheddar Cheese

2 TSP Crushed Garlic Or Garlic Powder 

2 TSP Onion Powder

2 TSP Ground Sage

Pepper to taste

4 Large Baking Potatoes peeled & cut into Large Bite Sized Pieces

1 Onion Chopped

2 Cups Crushed Cornflakes

Preheat oven to 350 degrees

Stir together 4 TBS of the melted butter with a Chicken Bullion Cube until bullion has dissolved, whisk in the flour, & then the sour cream, stir until mixed well. Now stir in one cup of the cheddar cheese, & the seasoning. In a large baking dish put the potatoes, onion & chicken , the add the sour cream mixture & stir very well. Bake covered for 1 & 1/2 hours. Remove from oven & spread the remaining cup of cheddar cheese over the top. Take your crushed cornflakes & stir in the remaining  2 TBS of melted butter, add a dash or 2 of the seasonings & stir well. Place the crumbs evenly over the cheddar cheese & return casserole back into the oven for 30 minutes UNCOVERED, after 30 minutes remove from oven & plate up one yummy chicken dish!