Dreamy Butternut Chicken

From Hungry Girl to the Max


1/2 cup canned 98% fat-free cream of chicken condensed soup
1/4 cup fat-free sour cream
1 tsp chopped garlic
2 cups peeled and sliced butternut squash
1 1/2 cups chopped cauliflower
3/4 cup chopped onion
8oz raw boneless skinless chicken breast, cut into bite-sized pieces
1/8 tsp each salt and pepper


Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a large bowl, mix condensed soup, sour cream, and garlic. Stir in squash, cauliflower and onion. Distribute onto the centre of the foil.

Season chicken with salt and pepper and place over the veggie mixture. Cover with another large piece of foil.

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 35 minutes, or until chicken is cooked through and veggies are tender.

Cut packet to release steam before opening entirely. Mix well and enjoy

Nutritional Information (makes 2 servings)

Fat: 3.25g
Carbs: 35.5g
Fibre: 6g
Protein: 32g
Calories: 292
WW Points+: 7


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