Ingredients:
- 1 can Cream of Chicken Soup (I use the 98% fat free version)
- 1 can Cream of Mushroom Soup (I use the 98% fat free version)
- 2 cans (use can from above as measurement) of Sour Cream (I use fat-free plain yogurt)
- 6 - 7 chicken breasts, uncooked
- Lemon Pepper
- 1/2 c sliced of each: fresh zuchinni, broccoli, mushrooms (or other veggies you enjoy or have on hand)
- Preheat oven to 350 degrees.
- In a medium bowl, stir together soup and sour cream.
- Put a small amount of sauce on bottom of 9 x 13 casserole dish, just so it covers bottom of dish.
- Place chicken breasts in the dish. Sprinkle veggies over chicken.
- Spread remaining sauce over top of chicken and veggies.
- Liberally sprinkle lemon pepper on top of sauce.
- Cook for 45 minutes uncovered
- Serve with rice, mashed potatoes, or noodles.
So easy and so delicious! There is no better combo!
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