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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a very easy recipe to make. If you are serving only 2 people, you can either cut all of the ingredients in half, or you can freeze the leftover 2 chicken breasts with the leftover sauce. If you are freezing leftover breasts and sauce, when you defrost them and are ready to heat them, I would make another cup of the crushed crackers with some butter to again sprinkle the top before heating. NOTE: This is very low in carbs & zero in sugars, which makes this excellent for people who are DIABETIC. Ingredients:
4 large boneless skinless chicken breasts |
8 ounces sour cream |
1 (10 1/2 ounce) can cream of mushroom soup (or cream of chicken soup) |
salt and pepper |
3 cups ritz crackers (crushed) |
1/2 cup butter or 1/2 cup margarine |
Directions:
1. DIRECTIONS:.
2. Preheat oven to 350 degrees F.
3. In a bowl mix sour cream and soup along with the salt and pepper to taste.
4. Melt the butter and mix in the cracker crumbs.
5. In a greased baking dish or a baking dish greased with a non-stick spray such as Pam, place the chicken breasts.
6. Pour the soup mixture over the chicken breasts.
7. On top of the breasts, sprinkle the crushed cracker crumb mixture.
8. Bake in the 350 degree oven 45 minutes.
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