In a large skillet heat butter or olive oil over medium-high heat; add onion and mushrooms and saute until golden and mushrooms begin to darken and dry out (about 15 minutes). Remove from heat and cool 15 minutes; season with salt and ground black pepper, if desired.
In a large bowl combine sour cream, mayonnaise, 1/3 cup cheese, and parsley; mix well. Dice chicken strips and fold into cooled mushroom-onion mixture, mix thoroughly.
Spread mixture evenly in a 1 quart casserole dish and sprinkle the top evenly with remaining cheese.
Bake 25-30 minutes or until completely heated through, bubbling and cheese is melted on top. Remove from heat and serve while hot.
Serving Size 228g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat18g (28%)
Saturated Fat 8g (40%)
Trans Fat 0g
Total Carbohydrate11g (4%)
Dietary Fiber 2g
Vitamin A 15%
Vitamin C 15%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Paula Looney - Ashburn, VA
9/28/2012 2:35:13 PM
I made this dish last night for dinner and everyone loved it! There is a problem with the ingredients though...does not mention onion, but does mention it in the instructions. Will make this again but double it!
Thank you - we added onions to the ingredient list.