Super Easy Dinner Alert: Chicken Christmas

Chicken Noel, or Chicken Christmas as my Guinea Pig likes to call it, is a comfort food dinner (unless you lighten it up like I do) that is quick, easy and tastes like you've spent more than just 25 minutes preparing it. I have this on fall and winter weeknights (yes, it is midsummer, but hey!) when I know I really should cook something for myself instead of calling the local pizza place or settling on a "wine dinner" - haha. Five pantry staples and a few minutes later and you're in action.

I use this as my jumping off point and then add whatever I have on hand that night/week to spice it up- vegetables, cheese, spices. Fresh mushrooms are excellent in this! Get creative and tell me what worked for you.

Ingredients:

4 boneless skinless chicken breasts (cubed or shredded, however you like)
1 can of cream of mushroom soup (go ahead and get the light/98% fat free if you want to be good!)
1 cup sour cream or plain nonfat yogurt (I use whichever I have on hand; again use fat free if you want)
1/2 cup of cooking sherry
Paprika

Directions:

In a small bowl, combine the soup, sour cream/yogurt and sherry. Whisk.

Season the chicken breasts to your liking (I actually made this one time with Montreal Chicken Seasoning and it was great!) and place in a lightly sprayed 9x13 pan.

Coat the chicken with the liquid mixture and sprinkle with paprika.

[Add in any "extras" after the chicken is coated.]

Bake at 350 for an hour and serve over rice.



Recipe adapted and photo borrowed from http://www.bluefeathermedia.com/table-talk-chicken-noel.