Remember that meal that your mom made that was always in the go to dinner rotation? The one that when you’d come home from school, ask “What’s for dinner?” and she’d reply with that meal you would instantly and loudly say “Yessssssss” and do a happy dance? This is that meal for me.
Later in life, when I “grew up” and went off to college, my mom gave me a blank recipe book so I could start collecting my own favorite recipes. However she did give me a couple of her gems to start the book off right, including this one. It’s so easy, no wonder it was a go to meal. It’s super creamy and total comfort food to boot! Best of all the low fat version is fantastic! In fact that’s all I make!
- 2 chicken breasts
- 1 container of fat free sour cream (you could light or full fat if you want)
- 1 can fat free cream of mushroom soup
- 1 cup chicken broth (optional)
- 1 cup shredded cheddar or mexican blend cheese
- 2 cups white rice cooked
Time: 45 minutes
Start cooking your rice.
Preheat oven to 350.
In a bowl, whisk sour cream and cream of mushroom soup together and pour into a baking dish. I also add a little chicken broth to make the sauce saucier.
Pan fry or grill the chicken breast for about 1 minute on each side just to cook the outside. I use my George Foreman.
Place chicken in the sauce so they’re submerged.
Bake for 20 minutes.
Pull the baking dish out of the oven and sprinkle the top with cheese.
Bake for an additional 10 minutes
Serve over rice.