Oven-Baked 4-Ingredient Amish Creamy Celery Chicken Bake Directions:
Preheat the oven to 350°F. Lightly coat a 9x13-inch glass baking dish with cooking spray.
Pat the chicken breasts dry and arrange them in a single layer in the baking dish.
Slice very thick chicken breasts horizontally so all pieces cook evenly.
Stir the cream of celery soup, Greek yogurt, and chopped celery together until smooth and evenly combined.
Spread the creamy celery mixture evenly over the chicken, covering each piece completely.
Cover the baking dish tightly with foil.
Bake covered for 30 minutes.
Carefully remove the foil and bake uncovered for 20–30 minutes, until the sauce is bubbling, the top is lightly golden, and the chicken reaches 165°F in the thickest part.
Let the chicken rest for 5–10 minutes so the sauce can thicken.
Spoon the creamy celery sauce over each portion and finish with a small amount of finely chopped celery for presentation, if desired.
WW Points Calculation
Boneless skinless chicken breasts, 2 pounds: 0.00 points
Reduced-sodium, 98% fat-free condensed cream of celery soup, 2 cans: 10.00 points
Nonfat plain Greek yogurt, 1 cup: 0.00 points
Celery, 1 cup: 0.00 points
Points Information
Total Points: 10.00 points
Servings: 6 servings / 1 chicken breast portion with creamy celery sauce
Points per serving: 1.67 points
Nutrition Information
Calories: 250
Protein: 35 g
Carbohydrates: 12 g
Fat: 6 g
Fiber: 1 g
Sugar: 4 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
