Name: Cheesy Sour Cream Chicken Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 boneless, skinless chicken breasts; 3/4 cup Parmesan cheese (finely shredded); 4 slices mozzarella cheese; 1 cup sour cream (rich); 1 tbsp cornstarch; 1 tsp dried oregano; 1 tsp garlic powder; 1 pinch salt; 1 pinch black pepper; cooking oil (for greasing the dish)

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Hey there, friend! If weeknight dinners ever leave you feeling frazzled (or you’re tempted, yet again, to just call for takeout), you’re officially in good company. I can’t even count how many evenings this Cheesy Sour Cream Chicken Casserole has swooped in and saved me from dinnertime chaos—usually after a day that’s gone sideways or when the fridge seems a little uninspiring. This dish is creamy, tangy, melty, and wraps you in pure comfort—kind of like your coziest cardigan after a long day. And trust me, you do NOT have to be a kitchen whiz to pull this off. No scavenger hunt for obscure spices, either!

Hand to heart, this casserole is true kitchen magic. Last week my neighbor swung by “just to chat” and, I kid you not, left with half the pan (allegedly to feed her ravenous teenagers… but I definitely saw her sneak an extra bite before heading out the door). And every time I bring leftovers to work, my picky-eater coworker mysteriously appears at my desk. That’s a good sign, right?

If you’re juggling after-school curveballs, trying to wrangle a mischief-making dog (mine once sniffed out an entire cheese stick in my purse—don’t even ask), or just in serious need of something that tastes like a warm, edible hug, you need this recipe in your corner. Comfy sweats, glass of wine, dinner bubbling away in the oven… now that’s my kind of cozy evening.

Why You’ll Love It

Pure comfort: All the cheesy, creamy goodness your tastebuds could want, with chicken that stays juicy—not dry and sad.
No fancy grocery runs: If you’ve got sour cream, chicken, cheese, and a couple basics, you’re already halfway home.
Weeknight-friendly: Toss it all in a dish and let the oven do the work while you do literally anything else.
Leftovers (if you’re lucky): Somehow, this stays just as creamy even the next day—my daughter swears it’s the world’s best midnight snack.
Easy to customize: Add vegetables, swap out the cheese, dial up the spices… this one’s as forgiving as it gets.

Honestly, you won’t find any mystery steps or complicated techniques here. Just honest-to-goodness, craveable comfort food—even if your “kitchen skills” are more about enthusiasm than precision.

Ingredients (Plus Handy Swaps & Tips)

4 boneless, skinless chicken breasts (or thighs, if you’re more into dark meat—super juicy either way!)
1 cup full-fat sour cream (Greek yogurt is a lighter swap, or mix the two if you’re feeling wild—it totally works)
¾ cup grated Parmesan cheese, divided (splurge on real Parmigiano if you can—it melts dreamier)
4 slices mozzarella cheese (skip the pre-shredded stuff and grab deli or fresh mozzarella for max meltiness)
1 tablespoon cornstarch (or 2 tablespoons all-purpose flour—just to help the sauce cling nicely)
1 teaspoon dried oregano (swap in thyme, rosemary, or Italian seasoning if you’d like)
½ teaspoon garlic powder (or more, if you want your kitchen to smell like garlic heaven!)
Salt & pepper (I always reach for fresh-cracked black pepper—kitchen happiness right there)
Cooking oil for greasing (whatever you’ve got—spray, olive oil, butter… it’s just so things don’t stick)

Want to sneak in some extra greens? A handful of baby spinach tucked under the cheese or stirred right into the sauce will totally disappear in the oven—no picky eaters will even notice.

Directions (Let’s Get Comfy)

Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish (mine has faded flowers on the side—still my favorite) and give it a light greasing so nothing sticks.
If your chicken breasts are a little uneven (thick on one end, thin on the other), lay them between two sheets of plastic wrap and give them a gentle bash with a rolling pin or the heel of your hand. Evens out the cooking—plus, weirdly satisfying.
Arrange the chicken in a single layer in your baking dish. Sprinkle with a little salt and black pepper—season every step, I always say!
Whisk together the sour cream, half the grated Parmesan, cornstarch (or flour), oregano, garlic powder, and another pinch of salt and pepper in a bowl. It should be smooth and look a little like a creamy dip. Don’t be afraid to taste and adjust—always worth it.
Lay a slice of mozzarella over each chicken breast. (No shame in tearing it up to get full coverage—there will be no “cheese holes” on my watch!)
Spoon the sour cream mixture over everything, spreading to cover all the nooks and crannies. Scatter the remaining Parmesan on top for that irresistible golden crust.
Bake for 45 to 50 minutes. About halfway through, I like to gently shake the pan or rotate it for even browning. Chicken is done when juices run clear or it hits 165°F (74°C) inside. No thermometer? Slice into the thickest piece—no pink, you’re good.
Remove from the oven and, hardest part, let it rest for 10 minutes. This thickens the sauce and makes every scoop perfect—not runny!
If you want to be a little extra, sprinkle with fresh parsley, chives, or even a little lemon zest before serving. Or sprinkle on some buttery panko in the last ten minutes for a crispy bite—my husband requests it every time.

Flavor Twists & Variations

Spinach Surprise: Nest a couple of big handfuls of baby spinach under the cheese for a sneaky veggie boost.
Mushroom Magic: Sautéed mushrooms (and maybe more garlic) layered underneath make this even cozier.
Need Some Heat? Stir some red pepper flakes or a dash of hot sauce into the sour cream mixture. Spicy and creamy? Yes please!
Bacon Makes Everything Better: Sprinkle crispy bacon bits over the top before the final Parmesan layer. Smoky, salty, impossible to resist.
Mix Up the Cheese: Try provolone, Swiss, or a little pepper jack for a new flavor vibe.
Herb-Forward: Swap oregano for rosemary or thyme for a woodsy, fresh twist.
Tomato Tang: Add a handful of chopped sun-dried tomatoes to the sour cream sauce—brings a little zing.

This recipe is basically a blank canvas for whatever you’ve got lurking in your fridge. Leftover roasted veggies? Toss them in. Cherry tomatoes halved on top? Fabulous in summer. Whatever you do, it’s almost impossible to mess up.

Storage & Reheating Tips

If you have leftovers (it doesn’t always happen here, but you never know!), they reheat beautifully. Let everything cool to room temp, then transfer to an airtight container and store in the fridge up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 10–15 minutes, or zap leftovers in the microwave in 30-second bursts so your sauce stays creamy. Freezing? Wrap the unbaked casserole tightly in plastic and foil, and freeze up to two months. Thaw overnight in the fridge before baking as usual. Even individual portions can be wrapped (plastic, then foil) and frozen—for those nights when you just want quick comfort food. If the sauce looks a little watery when reheating, lay a paper towel under the lid to soak up extra moisture (little trick I picked up after a few soggy casseroles!).

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay super juicy. Just start checking doneness at about 40 minutes (same target temp: 165°F).

Is it gluten-free?
You bet! Just stick with cornstarch and double-check seasoning labels—sometimes weird things sneak in there.

Can I prep it in advance?
Yes! Assemble in the morning or the night before, cover well, and keep in the fridge. I like to let it sit on the counter while the oven preheats so it’s not shockingly cold.

What sides are good?
Bright green salad (arugula with lemon vinaigrette is my MVP), maybe a garlic bread, fluffy rice, or even some roasted carrots or broccoli. Anything that’s good at mopping up that dreamy sauce.

Can I use all Greek yogurt instead of sour cream?
Sure thing! It’s a little tangier and lighter, but still super creamy. I often mix half yogurt, half sour cream for balance.

Don’t have a meat thermometer?
No worries. Slice into the deepest part of a piece—if the juices run clear and there’s no pink, you’re golden.

Conclusion

I really hope you get a chance to try this Cheesy Sour Cream Chicken Casserole soon—it’s the kind of unfussy, crowd-pleasing comfort food that can turn a plain old Tuesday into something special, honestly. If your crew devours it, or if you find your own twist (I’m always looking for more ideas!), please share below or tag me. I just love seeing what’s coming out of your ovens as much as I love sharing what comes out of mine. Here’s to creamy, melty goodness and lots of cozy nights ahead!