Ingredients
- 4 boneless
- skinless chicken breast halves
- 1 (19 ounce.) can chicken noodle soup (drain & reserve broth)
- 1/2 c. Italian style bread crumbs
- 1/2 c. lowfat sour cream
- 1 egg
- 1 clove chopped garlic
- 1 tbsp. flour
- 1/3 c. minced onion
- 1 (10 ounce.) pkg. frzn minced spinach
- thaw & drain
- 4 ounce. Swiss cheese
- cut in strips
- divided usage
Instructions
- Dip chicken in reserved soup broth, then in bread crumbs; set aside.
- Combine lowfat sour cream, egg, garlic and flour.
- Stir in soup pcs, onion, spinach and half of the cheese.
- Spread proportionately in 2-qt baking dish.
- Top with chicken and remaining bread crumbs.
- Bake at 350 degrees for 35 min.
- Top chicken with remaining cheese.
- Bake 10 min.
- 4 servings.
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