Chicken Divine

• 1 lb Chicken (can use breasts, tenderloins, canned chicken, dark meat, whatever your preferences are)
• 8 oz Reduced Fat Sour Cream
• 2 cans Cream of Celery soup

The first step in making this dish depends on what kind of chicken you decide to use. My family prefers to use chicken breasts, which we cut into bite-sized pieces and then sauté. However, you can use baked chicken or canned chicken...just make sure that with whatever kind you use that it's fully cooked by the time you combine it with the sauce.

To make the sauce:

Combine the sour cream and the cans of soup in a mixing bowl. After stirring to make sure the sauce is mixed well, transfer to a pot and place on medium heat on the stove.

Once the sauce has heated (make sure it doesn’t start boiling!), add the chicken directly into the pot. Allow chicken and sauce to simmer together on low heat for about 5-7 minutes.

When we have this dish for dinner, we make brown rice to go along with it, putting the chicken and sauce directly on top of the rice.

And be sure and save the leftovers if you have some. I personally think it’s even yummier the next day!