Oven-Baked 3-Ingredient Chicken Continental Royale Directions:
Preheat the oven to 350°F. Lightly coat a 2 1/2- to 3-quart oval or rectangular baking dish with cooking spray.
Trim any excess fat from the chicken breasts. If they are very thick, slice them horizontally into cutlets about 3/4 inch thick so they cook evenly.
Pat the chicken dry with paper towels and arrange the pieces in a single, snug layer in the prepared baking dish.
In a medium bowl, whisk together the reduced-fat cream of mushroom soup and fat-free evaporated milk until smooth, creamy, and pourable.
Pour the mushroom cream sauce evenly over the chicken, making sure every piece is coated and the sauce settles around the sides.
Bake uncovered for 40 to 50 minutes, until the sauce is bubbling around the edges, the top is lightly golden in spots, and the chicken reaches 165°F.
For a deeper golden top, bake for another 5 to 10 minutes, watching closely so the sauce does not scorch.
Remove from the oven and let the casserole rest for 5 to 10 minutes so the sauce thickens slightly.
Serve each chicken breast with plenty of velvety mushroom cream sauce spooned over the top. Finish with a light sprinkle of parsley, if desired.
WW Points Calculation
Boneless skinless chicken breasts, 2 1/2 to 3 pounds: 0.00 points
Reduced-fat cream of mushroom soup, 2 cans: 10.00 points
Fat-free evaporated milk, 1 cup: 6.00 points
Points Information
Total Points: 16.00 points
Servings: 6 servings / 1 chicken breast portion with sauce
Points per serving: 2.67 points
Nutrition Information
Calories: 260
Protein: 40 g
Carbohydrates: 12 g
Fat: 5 g
Fiber: 1 g
Sugar: 6 g
Sodium: 680 mg
I'm waiting for your comments! Enjoy!
