Enjoy this lighter take on my original recipe. This version has 560 fewer calories, 81% less fat and nearly 75% less sodium.
—STEPHANIE BELL KAYSVILLE, UT
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices (3/4 ounce each) reduced-fat Swiss cheese
1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/3 cup reduced-fat sour cream
1/2 cup fat-free milk
1/3 cup crushed reduced-fat butter-flavored crackers (about 8 crackers)
1 teaspoon butter, melted
1. Place the chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each chicken piece with a slice of cheese.
2. In a small bowl, combine soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until a thermometer reads 170°.
PER SERVING 310 cal., 11 g fat (5 g sat. fat), 89 mg chol., 567 mg sodium, 17 g carb., trace fiber, 34 g pro. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.