Note: This recipe called for 1/2 cup of butter to mash in with the potatoes, but I chose to skip that and keep the fat count down.
Note: This recipe called for chopped spinach but I didn't have any, so I skipped that. I'm sure it would be a great addition though!
Ingredients:
- 5 Baking Potatoes, peeled and chopped
- 1.5 cups of water
- 1 pound boneless, skinless chicken breasts, cut
- 2 cups of fat free sour cream
- 1 cup shredded 2% cheddar cheese
- 1/4 cup reduced fat Parmesan cheese
- 1 envelope of onion soup mix
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup dry bread crumbs
Directions:
- Place potatoes and water in a large microwave-safe dish. Cover and microwave on high for 15 minutes.
- Meanwhile, divide chicken between two greased 8 by 8 square baking dishes.
- Drain potatoes and place in large bowl.
- Mix in sour cream, cheddar cheese, Parmesan cheese, soup mix, carrot, salt, garlic, powder, & pepper.
- Mash & mix all ingredients until smooth.
- Spoon over chicken & cover with bread crumbs.
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4 comments:
Im so glad you are doing this blog! I no longer need to plan my meals, I can just use yours. :) Thanks and keep up the good work!
Glad I could be of service :-)
Just wondering what temperature and how long to cook this for once I get it out of my freezer. Sounds yummy and I'm trying to freeze some meals right now. Maybe I missed it and you said it somewhere on here. :)
Pretty much all the recipes have the same defrosting instructions. Put in fridge overnight and have it defrost for 24 hours. Take out 30 minutes before you are ready to cook it (I do it while the oven is preheating). Then bake at 350 for 30 to 50 minutes (start with 30 and monitor to see if it's ready) and cover it for half of that time so it won't dry out.
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