Low Fat Version of Cambells Chicken, Cheese and Tomato Bake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 5 |
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I've made this old Campbells soup recipe into a lower fat version. The homemade Cream of Celery soup is totally diary free. Its delicious and very healthy. Enjoy! Ingredients:
2 cups water (first 6 ingredients is for homemade cream of celery soup) |
2 medium potatoes, peeled and diced |
1 medium carrot, peeled and sliced |
1/2 cup celery, chopped |
1/4 cup celery leaves |
salt and pepper |
4 boneless skinless chicken breast halves |
2 slices low-fat american cheese |
4 slices tomatoes (thin slices) |
i can't believe it's not butter, 20 sprays |
1/2 cup reduced-fat wheat thins crackers, crushed up |
Directions:
1. make the cream of celery soup with first 6 ingredients (water, potatoes, carrots, celery, celery leaves, s&p). dice veggies up very small, put in a sauce pan with the 2 cups of water and s&p, cook covered for about 20 minutes or until the veggies are soft. Put all the water and veggies in a blender and blend until a nice smooth cream of celery soup consistancy.
2. In 3 quart oblong baking dish, place chicken, top with cheese.
3. Stir soup and spread over cheese; top with tomato.
4. Combine I Can't Beleive Its Not Butter spray and R/F Wheat Thin Crackers to moisten the Wheat thin crackers, sprinkle over tomato.
5. Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and R/F Wheat Thin crackers are browned.
6. Serve over rice (or Brown Rice). Or for lower fat option serve over a bed of steamed veggies such as broccoli and cauliflower. Or serve with a small baked potato.
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