Yield: 8 servings.
8 boneless skinless chicken breast halves (2 pounds)
Pepper to taste
1 can (10-3/4 ounces) low-fat condensed cream of mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup (8 ounces) light sour cream
1 tablespoon lemon juice
1 tablespoon chopped fresh dill or
1 teaspoon dill weed
1 can (4 ounces) sliced mushrooms, drained
Place chicken in a single layer in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika, Bake, uncovered, at 350° for 1 hour or until chicken is tender and juices run clear.