This was kind of a last minute-family dosen't want Burrito Pie kind of dinner. I cut this recipe down by half and used two very large BLSL chicken breasts that I pounded down semi-thin and cut into largish chunks. Before adding the chicken to the casserole, I did lightly bread it with a little whole-wheat white flour, onion/garlic powder, paprika, oregano and fresh ground pepper and browned it in a little EVOO. I did not have green onions so I used one small yellow onion. I did make my own cream of chicken soup from scratch (I try my best to make what I can from scratch without using processed products or high fat ingredients) while incorporating a little of the sour cream. I cooked the onions (with a few minced cloves of garlic) after I browned the chicken in the hot EVOO, then added a little glug of white wine to deglaze the pan, then a cup and a half or so of organic chicken broth. I let the sauce reduce, then wisked in about a 1/4 cup or so of reduced fat sour cream and just a touch of fat free half-n-half. Wa-la, cream of chicken soup without using processed foods! I'll tell you, my family loved this casserole. Even my picky kid who will darn near turn his nose up at anything scarfed two helpings. I had one bite and thought it was heaven. Next time, I'll serve this with homemade fluffy biscuits. Just a side salad wasn't enough for my boys. You needed something to soak up the extra sauce!
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This was kind of a last minute-family dosen't want Burrito Pie kind of dinner. I cut this...