Description
A baked dish with a savory sour cream batter base topped with cooked chicken, mixed vegetables, mushroom soup, and cheddar cheese.
Ingredients
Scale
- 1/2 cup (113 g) butter, softened
- 1 cup (240 g) sour cream
- 1 large egg
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon rubbed sage
- 1 package (16 ounces / 450 g) frozen mixed vegetables, thawed
- 2 cups (280 g) cubed cooked chicken
- 1 can (10.5 ounces / 298 g) condensed cream of mushroom soup
- 1/2 cup (75 g) chopped onion
- 1/2 cup (55 g) shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish.
- Place the softened butter and sour cream in a medium bowl. Beat them together until smooth.
- Add the egg to the butter mixture and beat until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and rubbed sage.
- Pour the dry ingredients into the wet ingredients. Stir lightly until a thick batter forms.
- Transfer the batter to the prepared baking dish. Spread it into an even layer using a spatula.
- In a large bowl, mix the thawed vegetables, cooked chicken, condensed soup, and chopped onion.
- Spoon the chicken mixture evenly over the batter layer in the baking dish. Sprinkle the cheddar cheese over the top.
- Bake uncovered for 35 to 40 minutes. The casserole is done when it is heated through, bubbling, and reaches a safe internal temperature of 160°F (71°C) for the egg in the base.
Notes
- Food safety: Because the base contains a raw egg, ensure the casserole reaches an internal temperature of 160°F (71°C) before serving.
- If the cheese starts to brown too quickly before the center is done, cover the baking dish loosely with aluminum foil.
- Dry the thawed vegetables well with a paper towel before mixing them with the chicken and soup to avoid a soggy casserole.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American