Lightened up Easy Creamy Sour Cream Chicken Casserole

Recipe by Meredith .F

A somewhat lighter version of many different chicken/tuna casserole dishes here.....Same great taste though!!!

Top Review by LainieBug

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.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Boil chicken breast until tender; drain and cube.
  3. Spread evenly over the bottom of a square casserole dish.
  4. Salt and pepper to taste.
  5. Mix sour cream and chicken soup in a separate bowl.
  6. Spread the sour cream and soup mixture over the chicken in the casserole dish.
  7. Spread panko crumbs over top of the casserole.
  8. Spoon melted margarine on top over all.
  9. Bake in a 350 degree oven until top is golden brown, approximately 20-30 minutes.

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