Saturday, February 19, 2011

Lemon Pepper Chicken

  • 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)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together soup and sour cream. 
  3. Put a small amount of sauce on bottom of 9 x 13 casserole dish, just so it covers bottom of dish.
  4. Place chicken breasts in the dish.  Sprinkle veggies over chicken.
  5. Spread remaining sauce over top of chicken and veggies.
  6. Liberally sprinkle lemon pepper on top of sauce.
  7. Cook for 45 minutes uncovered
  8. Serve with rice, mashed potatoes, or noodles.
This is the dish Emma always asks for seconds of, and specifically requested it this week as she's been sick.  Definitely more of a comfort food.  The first time I had this dish was at my in-laws about 15 years ago.  I was really pleasantly surprised to find out how ridiculously easy this dish is to make.  Like 5 minutes of hands-on cooking time!  Even better than being sooooo easy, is the fact that everyone seems to enjoy it.  In my book, that's a recipe that's definitely worth repeating!

1 comment:

  1. So easy and so delicious! There is no better combo!