 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
I made this on the fly for dinner this week. I used what I had in the kitchen...and it was easy and delicious. This can be served with orzo, pasta, mashed potatoes, rice, or even couscous (to give you some ideas). We served it with cream cheese mashed potatoes the first night...and since we had lots of leftovers, served it mixed with rigatoni pasta and an extra can of 98% fat free condensed cream of chicken soup and 1/4 cup water. Ingredients:
3 lbs boneless skinless chicken breasts |
1 (10 ounce) can 98% fat-free cream of chicken soup |
1 (10 ounce) can 98% fat-free cream of mushroom soup |
1/2 cup fat-free half-and-half |
1/4 cup water |
1/4 cup white pearl onion, jarred |
8 ounces baby carrots |
1/8 cup butter, sliced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl.
3. Spray the bottom and sides of a casserole dish with cooking spray.
4. Pour 1/2 soup mixture on bottom of caaserole dish.
5. Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture.
6. Pour remaining soup mixture over chicken breasts.
7. Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly.
8. Bake at 350 degrees for 90 minutes.
9. Let stand 5-10 minutes before serving.
|
|