Sour Cream Chicken Casserole, a twist on one of Mom's recipes.

*This is taken from the Vol. 2 Magnolia Cookbook; so good, but mom's is the quicker version.

Ingredients:

• 1 Baguette torn into 1-inch pieces (about 6 cups) 
• 7 Tbsp unsalted butter
• 1/2 cup minced yellow onion (1 medium)
• 1/2 cup minced celery
• 1 garlic clove, minced
• 2 Tbsp all-purpose flour
• 1 tsp garlic salt
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups heavy cream
• 5 cups shredded cooked chicken breast (home roasted or rotisserie chicken)
• 1 cup  sour cream
• 2 cups chicken broth
• Freshly cracked black pepper for garnish
• 3 green onions, minced (optional)
• Chopped fresh parsley (optional)

Directions:

1.  Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat. Remove.
2.  Increase the oven heat to 325°F.
3.  In a medium saucepan,  melt 3 tablespoons of the butter over medium heat.  Add the onion and celery and sauté until tender and translucent, 6 to 8 minutes.
4.  Add the garlic and flour and cook, whisking constantly, until fragrant but not burned, about 1 minute.  Add the garlic salt, salt, and pepper and slowly pour in the cream. Cook, whisking often, until just at a simmer, about 5 minutes.
5.  Spread the chicken in a 9x13-inch baking dish and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread pieces. Melt the remaining four pieces of butter, mix in the chicken broth, and pour it over the casserole, coating the bread well.
6.  Bake, uncovered, until bubbling, about 30 minutes. Broil the last 3 to 4 minutes for a good toasty top. Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired.

MOM'S SIMILAR RECIPE; HER ADAPTATION:

Mix one can of cream of chicken soup and 1 pint of sour cream (as a shortcut to making the sauce above).

Make up dressing to top.

I am curious if you would like this more or less than yours.  It is definitely quicker.     

--Mom