One weekend when we went to visit my sister, she prepared this dish. It was one of those perfect comfort foods. When she told me how simple it was, it became a regular on our menu in the cooler months. If you have a timed bake feature on your oven and work outside the home, you can put frozen chicken breasts in the pan, cover them with the sauce and foil and have a hot, home made dinner waiting for you when you walk in the door. I serve it over rice, and a nice salad or vegetable rounds out the meal. You can substitute reduced fat cream cheese, sour cream and soup, but stay away from the fat-free varieties.
4-6 boneless, skinless chicken breasts
3 cans cream of chicken soup
4 ounces cream cheese, softened
16 ounces sour cream
salt and pepper to taste
Lay the chicken breasts in the bottom of a 10x15 inch baking dish. Combine the remaining ingredients in a bowl and mix (it might help to warm the cream cheese in the microwave for a few seconds). Pour over the chicken breasts and cover the dish with aluminum foil. Bake at 350 degrees for 2 hours. Serve over rice. Serves 4-6 people.
