Sour Cream-&-Onion Chicken Casserole

If you're looking for something cozy to eat, this casserole is a delicious choice! Instead of using a can of cream of mushroom soup, we make our own simplified version here. This hearty casserole is finished with perfectly tangy sour cream and buttery crackers, which add the perfect crunch.

a recipe photo of the Sour Cream-&-Onion Chicken Casserole served in a dish and it scooped out
Photo: Sara Haas
Active Time:
40 mins
Total Time:
1 hr 20 mins


  • 3 tablespoons extra-virgin olive oil, divided

  • 1 cup chopped onion

  • ½ cup chopped celery

  • 8 ounces fresh cremini mushrooms, stemmed and chopped

  • ½ teaspoon kosher salt, divided

  • 4 cups chopped fresh kale

  • 3 cloves garlic, minced

  • 3 cups cooked brown rice

  • 3 cups diced cooked chicken breast

  • 1 tablespoon unsalted butter

  • 3 tablespoons all-purpose flour

  • 1 ½ cups low-sodium chicken broth

  • ¾ cup low-fat sour cream

  • ½ teaspoon dried thyme

  • ½ teaspoon dried parsley

  • 1 cup butter crackers, crushed


  1. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions, celery, mushrooms and 1/4 teaspoon salt; cook, stirring often, until the vegetables are softened and the mushrooms are browned, 6 to 8 minutes. Add kale and garlic; cook, stirring frequently, until the kale is just softened, about 1 minute. Stir in rice and chicken; transfer to the prepared baking dish.

  3. Heat butter and the remaining 2 tablespoons oil in the skillet over medium heat until the butter is melted. Whisk in flour until smooth; cook, stirring frequently, until lightly golden, about 1 to 2 minutes. Gradually whisk in broth; simmer until just thickened, 3 to 4 minutes. Remove from heat. Whisk in sour cream, thyme, parsley and the remaining 1/4 teaspoon salt; pour over the chicken and rice. Stir to combine, then top with crushed crackers.

  4. Bake until bubbling on the edges, about 30 minutes. Let stand for 10 minutes before serving.

Nutrition Facts (per serving)

328 Calories
12g Fat
32g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 328
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 23g 46%
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 56mg 19%
Vitamin A 1042IU 21%
Vitamin C 12mg 13%
Vitamin D 5IU 1%
Vitamin E 1mg 4%
Folate 47mcg 12%
Vitamin K 64mcg 53%
Sodium 261mg 11%
Calcium 89mg 7%
Iron 2mg 11%
Magnesium 56mg 13%
Potassium 391mg 8%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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