Easy Baked Sour Cream Chicken

Ingredients

• 8 boneless, skinless chicken breasts, trimmed and cut into thirds lengthwise
• Salt – pepper to taste, to season chicken
• 1/2 cup grated sharp cheddar cheese
• 1 can cream of chicken soup
• 1 cup light sour cream
• 1/2 cup light mayo, not fat free
• 1 T onion powder
• 1 T poultry seasoning
• 1 T fresh lemon juice
• 1 cup grated sharp cheddar cheddar cheese

Directions

1. Heat the oven to 350F/175C. Cut away any visible fat or bits you do not want from the chicken breasts, then slice each breast diagonally into thirds.
2. Coat a 9 x 12 inch glass or crockery casserole dish with nonstick spray. Lay the chicken in the dish in one even layer, then sprinkle it with salt and fresh ground black pepper to taste.
3. In a bowl, stir together 1 cup of grated low fat cheese with the cream of chicken soup, light sour cream, light mayo, onion powder, poultry seasoning, and lemon juice until you have a creamy sauce.
4. Spoon the sauce over the chicken. Cover the dish tightly with foil or a lid, then bake for 25 minutes. Once those 25 minutes are up, gently pull the chicken pieces apart with a fork so the sauce can settle between them. Cover the dish again and return it to the oven for about 20 minutes more.
5. Take off the cover, scatter the 1/2 cup reserved cheese over the top, and bake for another 15-20 minutes, until the cheese has melted and the surface has a little color. If you want to move things along, you can use the broiler briefly, but stay close and watch it carefully.
6. Brown rice and asparagus make a good match for the richness of the chicken and sauce.