1 Review

I used chicken tenderloins, cut them in chunks and did not pre-cook them. I also did not use fat free sour cream because I find it to be too tart, so I used "light" sour cream. Baked for 30 minutes and then popped under the broiler to crisp up the panko a little more. Moist, tender chicken and yummy sauce. Really enjoyed the panko/butter topping. I will be making this again and I think I'll serve it over a herb & butter rice.

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LainieBug January 26, 2011
Lightened up Easy Creamy Sour Cream Chicken Casserole