Creamy Chicken 'n Veggies

I've been trying some swap-outs for healthier meals that even Kevin likes! Here's a GREAT recipe I got from "Hungry Girl", with a few adjustments. Feel free to play with this recipe and add whatever veggies you like - mushrooms, broccoli, green beans, etc. The original recipe calls for cauliflower florets (I served that on the side, but will try it next time mixed in). Serve this with mashed potatoes and a salad, or a fresh vegetable and warm bread. Enjoy!

Mom-Style Creamy Chicken 'n Veggies

1 can Healthy Request cream of chicken soup

1/2 c. low fat sour cream

1 large carrot, chopped

2 stalks celery, chopped

1/2 onion, chopped

3-4 boneless skinless chicken breasts, cut in large chunks
Salt & pepper to taste

Preheat oven to 375 degrees.

In large bowl, mix soup, sour cream, and veggies. Stir to coat; set aside.

Lay a large piece of heavy-duty foil on a baking sheet. Spray with non-stick cooking spray. Lay chicken on foil and sprinkle with salt & pepper. Top with the creamy veggie mixture. Place another piece of foil over top and seal the edges all around.

Bake for about 1 hour and 15 minutes, or until chicken is done. Be careful when opening foil packet!

Serves: 4