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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. —Ruth Stallings, Spokane, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 each: 390 calories, 18g fat (9g saturated fat), 116mg cholesterol, 905mg sodium, 19g carbohydrate (5g sugars, 4g fiber), 36g protein.

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Reviews

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Average Rating:
  • AKB62
    Jun 12, 2012

    I used fresh cauliflower florets and it was excellent. I might just cook the cauliflower for a couple minutes before adding the chicken if I use fresh again.