Archive for the ‘Sour Cream’ Category

Smoky Chicken and Cheesy Potato Casserole

Smoky Chicken and Cheesy Potato Casserole
Recipe & picture courtesy of Better Homes & Gardens

Prep: 20 minutes
Cook: Low 5 to 6 hours (low)

  • Nonstick cooking spray
  • 1 10-3/4-ounce can condensed cream of chicken with herbs soup
  • 1 8-ounce carton dairy sour cream
  • 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
  • 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
  • 3 cups chopped smoked or roasted chicken or turkey
  • Crushed croutons (optional)
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
  2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

**Personal Review: No Review Yet**

Chicken Salsa Verde Bake

chicken-salsa-verde-bake
Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 25 min
Bake Time: 30 min

  • 2 tablespoons vegetable oil
  • 2 1/4 pounds skinless, boneless chicken breasts
  • Two 16-ounce jars salsa verde
  • One 15-ounce can kidney beans, rinsed and drained
  • 1 onion, finely chopped
  • 1 cup sour cream
  • 3 cups crushed tortilla chips
  • One 8-ounce bag shredded Mexican-style cheese
  1. Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
  2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

*Personal Review: No Review Yet**

Corn and Crab Quesadillas

corn-and-crab-quesadillas
Recipe & picture courtesy of Betty Crocker

Makes 6 servings

  • 1 package (8 oz) cream cheese, softened
  • 1 can (11 oz) whole kernel corn, drained
  • 1/2 cup chopped fresh cilantro or parsley
  • 1/3 cup sliced green onions (5 medium)
  • 1 jar (2 oz) diced pimientos, drained
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
  • 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
  • 1 tablespoon butter or margarine, melted
  • Sour cream and chopped fresh cilantro, if desired
  1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
  2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

Roasted Tomato Tortilla Soup

roasted-tomato-tortilla-soup
Recipe & picture courtesy of Hunt’s

Hands On: 15 minutes
Total: 40 minutes
Makes: 6 servings (about 1-1/4 cups plus garnishes each)

  • 1 tablespoon Pure Wesson Canola Oil
  • 1 cup frozen whole kernel corn
  • 1 cup chopped red onion
  • 1/2 cup chopped celery
  • 2 teaspoons minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 3-1/2 cups reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt’s Fire Roasted Diced Tomatoes, drained
  • 1-1/2 cups shredded cooked chicken breast
  • 1/2 cup diced queso fresco cheese
  • 3/4 cup sour cream
  • 2 ounces white tortilla chips, coarsely broken (2 oz = 15 chips)
  • 3 tablespoons chopped fresh cilantro
  1. Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.
  2. Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
  3. Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.

**Personal Review: No Review Yet**

Chicken Nacho Bake

chicken-nacho-bake
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  1. Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
  2. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
  3. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

**Personal Review: No Review Yet**

Easy Cauliflower & Broccoli Au Gratin

easy-cauliflower-broccoli-au-gratin
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

  • 1 lb. large cauliflower florets
  • 1 lb. large broccoli florets
  • 1/2 cup water
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup milk
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
  • 10 RITZ Crackers, crushed
  • 3 Tbsp. KRAFT Grated Parmesan Cheese
  1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
  2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
  3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

**Personal Review: No Review Yet**

Roasted Garlic Twice-Baked Potatoes

roasted-garlic-twice-baked-potatoes
Recipe & picture courtesy of Kraft Foods

Prep Time: 1 hr 10 min
Total Time: 1 hr 40 min
Makes: 8 servings, one stuffed potato piece each

  • 1 head garlic
  • 1 tsp. oil
  • 4 large baking potatoes (2-1/2 lb.)
  • 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
  1. Preheat oven to 400°F. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  2. Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
  3. Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.

**Personal Review: No Review Yet**