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Makeover Swiss Chicken Supreme

By: Stephanie Bell

"After we trimmed down Stephanie Bell's original chicken dish, the Kaysville, Utah cook wrote, 'My family barely noticed that anything had been changed. Everyone loves this makeover recipe, and now I can serve it without worrying about the fat and cholesterol."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices reduced-fat Swiss cheese
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1/3 cup reduced-fat sour cream
1/2 cup fat-free milk
1/3 cup crushed reduced fat butter-flavored crackers
1 teaspoon butter, melted

Directions

Place the chicken in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese.
In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 30-40 minutes or until chicken juices run clear and crumbs are golden.

Footnotes

Nutritional Analysis: 1 serving equals 310 calories, 11 g fat (5 g saturated fat), 89 mg cholesterol, 567 mg sodium, 17 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 3 very lean meat, 2 fat, 1 starch.