Wednesday, July 18, 2007

Cheesy Pepper Chicken

Prep: 10 minutes
Cook: 30 minutes
Yield: 4 servings

4 boneless, skinless chicken breasts
4 Tbsp. butter
1 package Cheesy Pepper Soup Mix
1 cup milk
Prepared rice pilaf or egg noodles
1 Tbsp. chopped fresh chives (optional)

Place chicken in greased baking dish. Melt butter; add soup mix and milk. Stir until thick paste consistency, add more milk if too thick. Spread soup mixture over chicken.

Bake at 350° for 25-30 minutes or until chicken is cooked completely. Serve over rice pilaf or egg noodles; sprinkle with chives, if desired.

Tips and Tricks
This recipe is from the Tastefully Simple website and uses the Cheesy Pepper Soup Mix. You can substitute any cream soup or any powdered soup mix, such as Knorr Vegetable Soup Mix. If using a cream soup from a can, use less milk.
Make It Healthier
Use light or low-fat soup. Use trans-fat free spread or unsalted butter. Serve over whole wheat pasta or brown rice. Use low-fat milk and lean chicken.
How Kids Can Help
Measure ingredients, stir soup mixture, spread mixture over chicken.
Suggested Sides
green salad, sliced melon

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