Here is what I made for dinner last night. This an oldie, but goodie in our family.
Chicken and Rice
1 tub sour cream (you can use light or fat free)
1 can cream of chicken soup (you can use low fat)
1/4 cup chicken broth (I use frozen)
4-5 chicken breasts
swiss or monterry jack cheese
dry stove top stuffing mix (I use chicken flavor)
ham slices (optional)
Place chicken in 9 x 13 pan. Layer ham and then cheese. In a sauce pan blend sour cream, broth and soup until bubbling, but careful not to let them burn. Pour soup mixture over chicken and sprinkle stuffing on top. Bake at 350 degrees for 45 minutes or until chicken in cooked through. I usually assemble this the night before or in the morning and place it in the fridge until I am ready to bake. You can also make this in a crockpot.
Serve over rice with sugar glazed carrotts and rolls.
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