Quick and Easy Chicken Cassarole

4 boneless chicken breasts
salt and pepper to taste
1/4 cup white wine or chicken stock (water works if you don't have either on hand)
1 tbsp olive oil
1 can cream of chicken, mushroom, or asparagus soup (low sodium if you can)
1 cup reduced fat sour cream
1 box Chicken Stove Top - prepared according to package directions.

Preheat oven to 350.

Cut chicken into bite sized chunks, toss with salt and pepper. Heat oil in a nonstick pan until shimmering. Add chicken, and cook until brown on first side (2-3minutes), turn, and cook an additional 3-4 minutes. Once browned, move chicken from the pan to a large mixing bowl. Add wine, broth or water to hot pan, and scrape up any browned bits. Add this to the mixing bowl after one minute. Add soup and sourcream and stir until coated. Spray an 8x8 pan with PAM and scoop chicken mixture into dish. Top chicken mixture with prepared Stove Top. Dot with butter if you'd like (doesn't need it) and bake for 30 to 40 minutes - or until top is brown and chicken is bubbly.


Number of Servings: 8

Recipe submitted by SparkPeople user GEEKGRRL70.