I have been in a comfort food frenzy since Thanksgiving. My family has had so things taking place this month that there has been no time to cook something that requires a lot of effort. I feel like everyone has those days/nights when you don’t feel like throwing together a good dinner but yet you are craving something yummy. My sister just moved to Little Rock this past weekend with her husband and their 2 MO old little Bryce. I am going to miss just calling her to go out to lunch or get a mani-pedi and chat and even just hanging out on the weekends. We have never ever lived but 7 miles apart my entire life so this will be quite the adjustment =(. With moving and having a little one you can only imagine that cooking is the last thing on your mind. Morgan asked me if I had any recipes that I thought she could throw together quickly while Bryce was napping so that they could have their first real family dinner in their new home. After thinking about some of my favorite chicken combinations this recipe came into mind. I added and took out a few things to make it lighter and increase the flavor. After trying this chicken… I was hooked. They moved to Cammack Village so I thought it was only proper to name it “Cammack Chicken.” It satisfies that craving for a rich and creamy chicken breast and the sauce that covers this chicken you could eat with a spoon.. and it makes your rice taste 100000X better. Give it a try for an easy dinner for a big family or freeze and eat the leftovers like me!
2-3lbs of Chicken Breasts
1 Cup of light sour cream
1 Can of Campbell’s fat free cream of mushroom soup
1 Can of Campbell’s fat free cream of chicken soup
1/2 Tbs of onion powder
1/2 Tbs of Garlic Powder
1 Tbs of worcestershire 1 to 1/2 Tbs of chives (depends on if you like chives)
1/4 cup of water
Salt and Pepper
(This recipe called for jarred mushrooms drained, I took it out but thats just me— Also substituting a package of onion soup mix instead of onion powder would be SO good)
Preheat oven to 350 degrees
Place chicken in a greased baking dish and salt and pepper lightly.
Combine all ingredients except the paprika in a bowl and mix well.
Cover the chicken with the creamy mixture and make sure to coat all the chicken evenly.
Sprinkle paprika over the chicken and sauce mixture to your liking.
Pop in the oven for 1hr or until the chicken is fully cooked.
I served my chicken over brown rice (the boil in bag 10 minute kind) and baked asparagus (350 degrees for 20-25 min or 450 degrees for 15) With my asparagus I always coat them with olive oil spray, salt, pepper, onion and garlic powder.
Nutrition: Serves 8
Calories: 190 Fat: 7.6g Cholesterol: 75.6g Carbs: 3g Sodium: 171.2