Ingredients
2¼ pounds boneless chicken breast (skin and fat removed)
1/8 teaspoon black pepper
1 can (10¾-ounce) low-fat cream of chicken soup
½ cup canned, sliced or broken mushroom pieces and liquid
½ cup water
2 tablespoons parsley flakes
1 teaspoon lemon juice
1 tablespoon reduced sodium soy sauce
1½ tablespoons cornstarch
¼ cup cold water
Directions
- Preheat oven to 350°.
- Cut chicken into bite-size pieces. Season with pepper and place in large baking dish.
- Combine remaining ingredients except cornstarch and pour over chicken. Cover baking dish with foil.
- Bake at 350° until tender - about 1 ½ hours.
- Remove foil. Drain liquid from chicken into saucepan and return chicken to oven for a few minutes.
- Thicken liquid by bringing to boil and adding cornstarch dissolved in water. Stir frequently.
- Pour thickened liquid over chicken. May serve with rice or noodles.
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Prep Time
30 min
Nutrition Facts
- Servings per Recipe: 12
- Calories: 102
- Calories from Fat: 9
- Total Fat: 1
- Cholesterol: 41 mg
- Sodium: 455 mg
- Carbohydrate: 5 g
- Dietary Fiber: 0 g
- Protein: 0 g
- Exchange: 3 very lean meats
- Carbohydrate Units: 0