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Add a photoServings: 10
Ingredients
- 4-5 whole chicken breasts, skinned, boned, split
- 2 cans cream of chicken soup
- 2 c. lowfat sour cream
- 3 1/2 ounce. (1 c.) slivered almonds
- 1/4 - 1/3 c. butter (butter)
- 1/2 teaspoon curry pwdr
- 1 c. sliced mushrooms, sauteed
Directions
- Preheat oven to 350 degrees. Season chicken well with salt, pepper, and paprika. Heat butter in large skillet over medium heat. Brown chicken quickly on both sides. Transfer to shallow baking dish in 1 layer.
- Combine soup and curry. Pour over chicken; cover and bake 1 hour. Remove chicken; stir lowfat sour cream, mushrooms and almonds into sauce. Return chicken to dish. Spoon sauce over pcs. Bake uncovered till browned. Nice served with noodles. Serves 8-10 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 229 | 70% |
| Total Fat 25.93g | 32% |
| Saturated Fat 11.5g | 46% |
| Trans Fat 0.08g | |
| Cholesterol 83mg | 28% |
| Sodium 514mg | 21% |
| Potassium 288mg | 8% |
| Total Carbs 6.91g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.23g | 1% |
| Protein 16.66g | 27% |
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