Baked Sour Cream Chicken

Makes about 8 servings

Ingredients:

8 boneless, skinless chicken thighs or breasts
salt & pepper (or Paula Deen's House Seasoning, or your favorite seasoned salt or salt substitute)
1/2 cup grated sharp cheddar cheese

Sauce Ingredients:

1 can cream of chicken soup (see below for a low carb version you can make)
1 cup sour cream
1/2 cup regular mayonnaise

1 T onion powder
1 T poultry seasoning
1 T fresh lemon juice (or equivalent True Lemon powder)
1 cup grated sharp cheddar cheese

Preheat oven to 350F/175C. Trim all visible fat and unwanted parts from chicken, then cut each into bite sized pieces.

Spray 9 x 13 inch glass or crockery casserole dish with nonstick spray and arrange chicken pieces in a single layer. Season chicken to taste.

Combine the cream of chicken soup, sour cream,  mayo, onion powder, poultry seasoning, lemon juice, and 1 cup of grated cheese to make the sauce. Spread sauce mixture over the chicken, cover the pan with foil or a tight-fitting lid, and bake 25 minutes. After 25 minutes, use a fork to separate the chicken pieces so the sauce runs down between them, cover again, and bake for about 20 minutes more.

Then remove the foil, top with 1/2 cup reserved cheese and bake 15-20 minutes more, until cheese is melted and top is slightly browned. (You can use the broiler if you want to speed it up a little, but watch it carefully!)

Serve over cabbage noodles, spaghetti squash, French cut green beans, or another low carb vegetable of your choice.

Adapted by Gay Griffin from a recipe at KalynsKitchen.com.

Cream of Chicken Condensed Soup

makes a little over a cup, equivalent to one can of soup

3 tablespoons butter
½ t. Dixie Carb Counters Thick It Up Thickener
¾ cup chicken stock (or water with chicken base or bouillon)
¼ cup heavy cream = 1.68 g.
Salt and pepper 

Melt the butter in a small saucepan over medium heat. Whisk the thickener into the liquids then add to the pan. Bring to a simmer and cook, stirring constantly, until the mixture is thick. 

Remove from heat and season to taste with salt and pepper and any herbs you might like.