Baked Sour Cream Chicken

• Meat

  • 8 Chicken breasts, boneless skinless
  • 1 tbsp Poultry seasoning

• Produce

  • 1 tbsp Onion powder

• Canned Goods

  • 1 can Campbell's cream of chicken soup

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1/2 cup Mayo, light

• Baking & Spices

  • 1 Salt + pepper

• Dairy

  • 1 cup Cheddar cheddar cheese, grated sharp
  • 1/2 cup Cheddar cheese, grated sharp
  • 1 cup Sour cream, light

Found on keyingredient.com

Ingredients

• 8 boneless, skinless chicken breasts, trimmed and cut into thirds lengthwise
• salt - pepper to taste (to season chicken)
• ½ cup grated sharp cheddar cheese
• Sauce Ingredients:
• 1 can cream of chicken soup (Campbells, not low fat or low sodium, or make your own chicken soup replacement
• 1 cup light sour cream
• ½ cup light mayo (not fat free)
• 1 T onion powder
• 1 T poultry seasoning
• 1 T fresh lemon juice
• 1 cup grated sharp cheddar cheddar cheese (use low-fat cheese for South Beach Diet)

Directions

• Directions Preheat oven to 350F/175C. Trim all visible fat and unwanted parts from chicken breasts, then cut each piece in thirds diagonally. Spray 9 x 12 inch glass or crockery casserole dish with nonstick spray and arrange chicken pieces in a single layer. Season chicken with salt and fresh ground black pepper to taste. Combine the cream of chicken soup, light sour cream, light mayo, onion powder, poultry seasoning, lemon juice, and 1 cup of grated low fat cheese to make the sauce. Spread the sauce mixture over the chicken breasts. After 25 minutes, use a fork to separate the chicken breasts so the sauce mixture will run down. Cover with foil again and bake 20 minutes more. Then remove the foil, top with 1/2 cup reserved cheese and bake 15-20 minutes more, until cheese is melted and top is slightly browned. (You can use the broiler if you want to speed it up a little, but watch it carefully!)
• Preheat oven to 350F/175C. Trim all visible fat and unwanted parts from chicken breasts, then cut each piece in thirds diagonally. Spray 9 x 12 inch glass or crockery casserole dish with nonstick spray and arrange chicken pieces in a single layer. Season chicken with salt and fresh ground black pepper to taste. Combine the cream of chicken soup, light sour cream, light mayo, onion powder, poultry seasoning, lemon juice, and 1 cup of grated low fat cheese to make the sauce. Spread the sauce mixture over the chicken breasts. After 25 minutes, use a fork to separate the chicken breasts so the sauce mixture will run down. Cover with foil again and bake 20 minutes more. Then remove the foil, top with 1/2 cup reserved cheese and bake 15-20 minutes more, until cheese is melted and top is slightly browned. (You can use the broiler if you want to speed it up a little, but watch it carefully!)