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Saucy Chicken and Florets

 Saucy Chicken and Florets
“Sometimes I make this simple dish lighter by using reduced-fat sour cream and cream of mushroom soup. For variety, try another veggie mix," writes Ruth Stallings from Spokane, Washington.
4 ServingsPrep/Total Time: 25 min.


  • 1 package (16 ounces) frozen cauliflower and broccoli florets
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/3 cup dry bread crumbs
  • 1/4 cup shredded Colby cheese
  • 1 tablespoon butter, melted


  • Place cauliflower and broccoli in a 2-1/2-qt. microwave-safe dish.
  • Top with chicken. Cover and microwave on high for 10-14 minutes or
  • until chicken juices run clear.
  • Meanwhile, in a small bowl, combine the soup, sour cream, garlic
  • salt, onion powder and thyme. Drain chicken and vegetables; add soup
  • mixture and stir to coat. Cover and microwave on high for 2-3
  • minutes or until heated through.
  • Toss the bread crumbs, cheese and butter; sprinkle over chicken.
  • Microwave, uncovered, on high for 45-60 seconds or until cheese is
  • melted. Yield: 4 servings.

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Saucy Chicken and Florets (continued)

Nutritional Facts: 1 chicken breast half with 1 cup vegetables equals 390 calories, 18 g fat (9 g saturated fat), 116 mg cholesterol, 905 mg sodium, 19 g carbohydrate, 4 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.