This is a recipe from my husband’s family in Croatia.    I asked for tips and was told not to substitute low-fat options.  Like Paula Deen says, “I’m your cook, not your doctor.”

SOUR CREAM SOUP

2 sticks butter

2 large onions

(Sautee)

Add:

3-4 chicken breasts (bone-in, with skin)

2 cups water and salt/pepper to taste

(Simmer covered for one hour)

Add 4-5 potatoes sliced crosswise over chicken plus an additional cup of water

(Simmer for 30 minutes)

Remove chicken and potatoes from broth.  Set broth aside.  Remove chicken meat and discard bones.

Blend two cups sour cream and two cups milk.

(***important*** stick sour cream and milk into microwave and knock the chill off; then add a little bit of broth in at a time in the bowl – you are basically bringing the mixture to the temperature of the broth - if you just dump it into the broth, it will curdle)

Mix into broth slowly while simmering.

Add 4 tbs. vinegar to broth.

Add potatoes and chicken back into broth and heat through.

This is one of my husband’s favorite foods and something I’m sure we will pass down for generations. :-)

 
I’m writing out my menu before I head to the store and figured it would be nice to keep it in one place. So, if you don’t like food, sorry. This post is going to kind of stink for you, but I need it, so…deal with it. : -P We really like chicken, apparently.

MEALS:

Japanese Mum’s Chicken
- chicken breasts instead of drums
- add red pepper flakes
- extra garlic

Sour Cream Enchiladas
- I may use preseasoned fajita meat instead of chicken this time

Chicken Crescent Roll Casserole

Tomato and Basil Soup (with sliced cheese pumpkin faces – gotta please the kiddos)/Grilled Cheese
- I add in 1/4 cup of parmesan cheese and a small bit of sauteed onion and garlic

Easy Creamy Sour Cream Chicken Casserole

Smothered Chicken with Brown Rice*
- 4 slices of bacon
- 4 chicken breasts
- 4 large carrots (thinly sliced)
- 1 onion
- 1 cup chicken broth
- 2 oz. Philadelphia Cream Cheese (cubed)
- 3 cups of cooked brown rice

Cook and stir bacon in a skillet on medium heat (5 min.); remove from skillet and drain.
Add chicken to skillet; cook 5 to 6 minutes on each side; move chicken to plate, then add vegetables and 1/2 cup of
broth to skillet; cover and simmer 10 min. or until veggies are tender
Stir in remaining broth and cream cheese; cook, uncovered, 2 min. or until cream cheese is melted and sauce is
thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
Spoon rice onto serving plate; top with chicken, sauce, and bacon.

Velvetta Cheesy Chicken and Broccoli Rice*
- 1 lb. boneless skinless chicken breasts, cut into bite sized pieces
- 1 can chicken broth
- 2 cups instant white rice, uncooked
- 1/2 lb. Velvetta, 1/2 inch cubes
- 1 pkg. frozen, chopped broccoli, thawed

Cook and stir chicken in skillet on medium high until done.
Stir in broth and bring to a boil.
Add rice, velvetta, and broccoli; cover. Remove from heat. Let stand 10 min. Stir until Velvetta is completely melted
and mixure is well blended.

* from Kraft Food & Family

Sour Cream Chicken Casserole

Japanese Mum’s Chicken

Tomato Basil Soup

If you like spicy, you will loovvee these.  Have faith friends…have faith.

Amanda’s Yumalicious Sour Cream Enchiladas*

chicken breasts
1 medium onion, chopped
1 green bell pepper, chopped
1 can black beans, drained and rinsed
1 tbs. olive oil
8 flour tortillas (or more)
1 1/2 cup Mexican blend cheese
1/4 cup butter
1/4 cup flour
1 can chicken broth
1 cup sour cream
1 can Rotel (hot w/ habaneros)  <— substitute for the regular kind if you need to tone down the hot
1 package of taco seasoning

1. In skillet, cook chicken, onion, bell pepper, black beans and half of taco seasoning in oil over medium-high heat until chicken is just done.

2.  Divide chicken evenly into tortillas; add cheese on top of chicken mix in each

3.  Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray

4.  Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently till thick.

5.  Remove from heat; stir in sour cream, rotel, and rest of taco seasoning; pour evenly over enchiladas.

6.  Top with remaining cheese and bake at 400 degrees for 20 minutes (until cheese is melted and sauce near edges of baking dish is bubbly).

I’ll add a picture next time I make these so you can visualize the yummy.

*adapted from this recipe