This was a nice comfort food kinda supper. The buttery crackers smelled amazing in the oven. I really like the crunch they give the casserole.
I think when the card was written, boneless skinless chicken breasts weren’t the de-facto poultry choice for recipes, so the original baking time is lengthy. While bone-in skin-on chicken breasts tend to impart more flavor, if you wanted to use boneless skinless breasts they’ll work just fine here. You’ll just want to adjust baking time to ensure they don’t dry out, more like 30-40 minutes.
Potluck Chicken
30min to prepare; 1 hour to cook; serves 8
INGREDIENTS
8 chicken breasts
1 lb mushrooms, sliced
1/2 cup all-purpose flour
1/2 pint sour cream
4 tablespoons butter
2 teaspoons fresh rosemary, chopped
kosher salt and fresh ground pepper, to taste
PREPARATION
Preheat oven to 350°F.
Dredge (or shake) chicken in flour and season with salt and pepper.
Melt butter in a large skillet over medium-high heat and brown chicken on both sides. Arrange browned chicken in a large baking dish in one layer.
In the same pan where chicken was browned, reduce fat to 2 tablespoons and reduce heat to medium. Add sliced mushrooms and cook slightly, 3-5 minutes. Add sour cream and rosemary, and stir to combine.
Pour sour cream sauce over chicken, cover dish with foil and bake until chicken is cooked through, about 1 1/4 hour for bone-in chicken, 30-40 minutes for boneless chicken. Serve with rice or noodles. Enjoy!
From: food.com
