Family-style Chicken Breast Casserole with Country Gravy
Browned, boneless, skinless, chicken breasts, set in a casserole, topped with sour cream-rich gravy, and baked until tender and flavourful. Make a family meal by serving the chicken with mashed potatoes and a green vegetable, such as peas, broccoli or beans.
Recipe - Quality Foods
Family-style Chicken Breast Casserole with Country Gravy
Prep Time25 Minutes
Servings6
Cook Time70 Minutes
Ingredients
1/2 cup all-purpose flour (divided)
1/2 tsp ground sage
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
6 boneless, skinless chicken breasts (see Note)
salt and freshly ground black pepper, to taste
1 Tbsp olive oil
1 Tbsp butter
1 cup finely diced onion
2 1/3 cups chicken stock
1/4 cup sour cream
chopped fresh parsley and/or parsley sprigs, to taste (optional)
Directions
- Set out a 13- x 9-inch baking dish (see Options). Place 1/4 cup of the flour, sage, paprika, onion powder and garlic powder on a wide plate or pieplate and mix to combine. Pat chicken breasts dry with paper towel, and then season with salt and pepper. Coat each chicken breast in the flour mixture.
- Place oil and butter in a large skillet set over medium-high heat. When butter is melted, add the chicken breasts, in two batches, if needed, and brown about 2 to 3 minutes per side. Set browned chicken in the baking dish. Preheat oven to 350 F.
- Set the skillet you browned the chicken in over medium heat. Add onions and cook until tender, about 3 to 4 minutes. Place stock and remaining 1/4 cup flour in a bowl and whisk to combine. Pour stock/flour mixture into the skillet and bring to a simmer. Whisk in the sour cream, season with salt and pepper, and then pour over the chicken. Tightly cover with foil and bake 60 minutes, or until the breasts are tender. Sprinkle with parsley and/or garnish with parsley sprigs, if using, and serve.
Note: If some of the chicken breasts you bought are extremely large, split them in half, horizontally, and count each piece as one serving of chicken breast.
Options: If you have a large, 12-inch round, ovenproof skillet, it could be used instead of the 13- x 9-inch baking dish. If you do that, brown the chicken in that skillet, and then remove and set on a plate. Make the gravy in the skillet, and then set the chicken in the gravy, cover with foil and bake as described in the recipe.
25 minutes
Prep Time
70 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.99 was $6.39$0.24/100g
Mccormick - Sage Leaves, 7 Gram
$5.49 was $6.99$78.43/100g
Western Family - Paprika - Ground, 145 Gram
$5.99$4.13/100g
Western Family - Onion Powder, 155 Gram
$8.59$5.54/100g
Western Family - Garlic Powder, 155 Gram
$8.59$5.54/100g
Island Farms - Island Farmhouse Boneless skinless Chicken Breast FP, 1 Pound
$12.29/lb$2.71/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Onions - Yellow, Medium, 215 Gram
$0.94 avg/ea$0.44/100g
Campbell's - Chicken Broth, 900 Millilitre
$2.99$0.33/100ml
Dairyland - Sour Cream Light 5% M.F., 500 Millilitre
Free with 3300 Points Redeemed$4.79$0.96/100ml
Parsley - Italian, Fresh, 1 Each
$2.49
Directions
- Set out a 13- x 9-inch baking dish (see Options). Place 1/4 cup of the flour, sage, paprika, onion powder and garlic powder on a wide plate or pieplate and mix to combine. Pat chicken breasts dry with paper towel, and then season with salt and pepper. Coat each chicken breast in the flour mixture.
- Place oil and butter in a large skillet set over medium-high heat. When butter is melted, add the chicken breasts, in two batches, if needed, and brown about 2 to 3 minutes per side. Set browned chicken in the baking dish. Preheat oven to 350 F.
- Set the skillet you browned the chicken in over medium heat. Add onions and cook until tender, about 3 to 4 minutes. Place stock and remaining 1/4 cup flour in a bowl and whisk to combine. Pour stock/flour mixture into the skillet and bring to a simmer. Whisk in the sour cream, season with salt and pepper, and then pour over the chicken. Tightly cover with foil and bake 60 minutes, or until the breasts are tender. Sprinkle with parsley and/or garnish with parsley sprigs, if using, and serve.
Note: If some of the chicken breasts you bought are extremely large, split them in half, horizontally, and count each piece as one serving of chicken breast.
Options: If you have a large, 12-inch round, ovenproof skillet, it could be used instead of the 13- x 9-inch baking dish. If you do that, brown the chicken in that skillet, and then remove and set on a plate. Make the gravy in the skillet, and then set the chicken in the gravy, cover with foil and bake as described in the recipe.