Sour Cream and Dill Chicken
Sour Cream and Dill Chicken
Adapted from Taste and Home Low Fat Country Cooking
208 Calories per serving
My Personal Points: If you are a USA WW Member, Click on this link to get your points:
https://cmx.weightwatchers.com/details/MEMBERRECIPE:6351422e75061f238f938051
- 4 boneless, skinless chicken breasts
- pepper, to taste
- 1/2 can cream of mushroom soup, undiluted
- 1/2 envelope dry onion soup mix
- 1/2 cup light sour cream
- 1/2 tablespoon lemon juice
- 1/2 tablespoon chopped fresh dill OR 1/2 tsp dried dill
- 4 oz can sliced mushrooms, drained ) OR 8 oz fresh, sauteed until cooked through
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Place chicken in a single layer in a 9×13 baking pan coated with nonstick cooking spray.
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Sprinkle with pepper.
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Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350 for 1 hour or until chicken is tender and juices run clear.