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4 servings
suggest servings
| 24 | ounces | chicken breast halves, boneless and skinless | about 4 breast halves, 6 ounces each |
| 4 | medium | potatoes | peeled and quartered |
| 8 | ounces | soup, cream of chicken | one can |
| 1 | cup | sour cream, light | |
| 1 | x | onions | fried crispy, or a can of French Fried Onions |
| 1 | x | black pepper | to taste |
Preheat oven to 350 degrees Fahrenheit.
Place chicken breasts in a casserole dish sprayed with a light coating of cooking spray.
Arrange the potatoes around the chicken breasts.
Mix the sour cream and can of soup together in a small bowl.
Pour the soup mixture over the casserole.
Bake uncovered for one hour and fifteen minutes until bubbly.
Sprinkle fried onions over the casserole and if desired bake for another 10 minutes.
Serve with a grind of fresh black pepper (if desired). An easy one dish meal.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 515mg | 21% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 3.0g | 12% |
| Sugars 2.0g | |
| Protein 38.0g | 76% |
| Vitamin A | 7% | Vitamin C | 22% | |
| Calcium | 10% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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