Sour Cream Chicken Quiche Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
• In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
• Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
• Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.

Steps:

• Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.

Steps:

• Squash spinach flat in paper towels to ensure it is completely dry.
• Blend cheeses, sour cream, onion, and seasonings till smooth. Add in Large eggs, chicken, and spinach.
• Pour into 9x9 casserole dish.
• Bake at 375 degrees for 35 to 40 minute Allow to cool 15 minutes.

Steps:

• Preheat oven to 400 degrees.
• (If using pie shells in foil pans, place baking sheet in preheating oven.).
• In medium saucepan, fry bacon until almost crisp.
• Add onion and saute, stirring, about 1 minute.
• Stir in chopped chicken, green chilies and salt.
• Cook 2 minutes, stirring well.
• Take off heat, drain any excess drippings& set aside.
• Divide bacon/chicken mixture and spread evenly between pie shells.
• Mix cheese together, and spread over bacon/chicken mixture.
• In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
• Add 1/3 cup milk; whisk.
• Pour mixture over one pie pan.
• Repeat sour cream-egg-milk mixture for 2nd pie pan.
• (If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
• After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
• Remove from oven and let stand 5 minutes before slicing.
• Each tart yields 6 small slices.

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
• In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
• Serve chicken and sauce over rice. Sprinkle with remaining green onions.