Yield: Serves 4 | Prep Time: 20 minutes | Cook Time: 1 hour
It’s a little unusual to see sour cream being used in this fashion. Usually you see it in recipes for dips! Trust me, though—you’ll have a lot of impressed family members when you present this at the dinner table.
INGREDIENTS
1 cup shredded Italian-blend cheese
1 cup sour cream
½ cup mayonnaise
1 cup undiluted cream of chicken soup (about ½ can)
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 pounds boneless, skinless chicken tenders
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley, plus extra for garnish
½ teaspoon smoked paprika
Cooked brown rice, for serving
DIRECTIONS
1. Preheat the oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
2. In a large bowl, combine 1 cup of the Italian-blend cheese, the sour cream, mayonnaise, cream of chicken soup, mustard, and Worcestershire sauce. Add the chicken pieces, tossing to coat the chicken well. Pour into the prepared baking dish, cover tightly with aluminum foil, and bake for 45 minutes, stirring once about halfway through. Remove the foil, sprinkle with the Parmesan cheese, parsley, and paprika and bake, uncovered, for another 15 minutes.
3. Serve with brown rice and garnish with additional parsley.