CHERYL'S HEALTHY & LIGHT SOUR CREAM CHICKEN

Cheryl's Healthy & Light Sour Cream Chicken image

Provided by senseicheryl

Time 30m

Yield 1 8 x 8 inch pan, 4 serving(s)

Number Of Ingredients 10

1 teaspoon extra virgin olive oil
4 boneless skinless chicken breasts, trimmed of excess fat
1 teaspoon dried oregano (optional)
1 teaspoon dried basil (optional)
1/2 teaspoon salt
1/2 teaspoon ground pepper
8 ounces nonfat sour cream, Penn Maid
10 3/4 ounces 98% fat-free cream of chicken soup
25 ritz whole wheat crackers
1/2 cup light butter, melted, I use Keller's Light Stick Butter

Steps:

Preheat oven to 350 degrees.
Spray an 8 x 8 inch baking dish with Olive Oil cooking spray (I use a glass pyrex dish).
Chop up the chicken into bite sized pieces trimming the excess fat and brown over medium heat in the olive oil. Add oregano, basil (if using for flavor), salt and pepper. Stir until chicken looks cooked through.
When the chicken is done, pour into your prepared pan and spread it out so that it's even.
In a separate bowl, mix together the sour cream and the soup. Spoon this mixture over the chicken spreading it out to cover.
Place the crackers in a Ziploc bag and crush to fine crumbs. Spread the crackers over the chicken/soup mixture.
Spoon the melted butter over the crackers.
Bake until top is golden brown, approximately 20-30 minutes.

Nutrition Facts : Calories 447.4, Fat 23.6, SaturatedFat 11.8, Cholesterol 104.3, Sodium 703.6, Carbohydrate 25.9, Fiber 2.7, Sugar 4.2, Protein 33.1

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