Saucy Chicken and Florets |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âSometimes I make this simple dish lighter by using reduced-fat sour cream and cream of mushroom soup. For variety, try another veggie mix, writes Ruth Stallings from Spokane, Washington. Ingredients:
1 package (16 ounces) frozen cauliflower and broccoli florets |
4 boneless skinless chicken breast halves (5 ounces each) |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup sour cream |
1/4 teaspoon garlic salt |
1/4 teaspoon onion powder |
1/4 teaspoon dried thyme |
1/3 cup dry bread crumbs |
1/4 cup shredded colby cheese |
1 tablespoon butter, melted |
Directions:
1. Place cauliflower and broccoli in a 2-1/2-qt. microwave-safe dish. Top with chicken. Cover and microwave on high for 10-14 minutes or until chicken juices run clear.
2. Meanwhile, in a small bowl, combine the soup, sour cream, garlic salt, onion powder and thyme. Drain chicken and vegetables; add soup mixture and stir to coat. Cover and microwave on high for 2-3 minutes or until heated through.
3. Toss the bread crumbs, cheese and butter; sprinkle over chicken. Microwave, uncovered, on high for 45-60 seconds or until cheese is melted. Yield: 4 servings.
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