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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Smothered in a thick sauce and topped with buttery cracker crumbs, this entree is a hit whenever Stephanie Bell serves it. âEveryone requests the recipe,â she writes from Kaysville, Utah. âIâve tried to lighten it up, but I canât replicate the flavor. Any help would be appreciated.â To see how we trimmed down Stephanie's dish, pick up the Dec/Jan 2006 issue of Light & Tasty magazine. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon dried minced onion |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
4 slices (1 ounce each) swiss cheese |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1/2 cup sour cream |
1/4 cup water |
2 cups crushed butter-flavored crackers (about 50 crackers) |
1/2 cup butter, melted |
Directions:
1. Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese.
2. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden. Yield: 4 servings.
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