Inspiration: Delish
Imagine you're back in your mom's kitchen, and she's making you and your friends a big batch of chicken alfredo, but instead of being boring, she uses this recipe instead. You can't go wrong serving this over linguine. I didn't, but you can.
Ingredients
4 boneless skinless chicken breasts (about 2 lb) Kosher salt Freshly ground black pepper 1 tbsp extra-virgin olive oil 1 (10.5 oz) can cream of chicken 1 (8 oz) container sour cream 2 cloves garlic, minced 2 tsp poppy seeds 1/2 tsp lemon juice 1/4 cup freshly chopped parsley, divided 1 nonstick cooking spray 1 sleeve buttery crackers, such as Ritz 1/4 cup freshly grated Parmesan 3 tbsp melted butter
Preparation
Preheat oven to 350° F. Season chicken breasts with salt and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces
In a large bowl, stir to combine chicken soup, sour cream, garlic, poppy seeds, lemon zest if using, and 3 tbsp parsley. Fold in chicken and season with salt and pepper. Pour into a medium baking dish
In a medium bowl, stir to combine crushed crackers, parmesan, melted butter, and remaining parsley. Sprinkle mixture in an even layer over the chicken. Bake until warmed through and bubbling, 25 to 30 minutes
Commenti