Low Fat Version of Cambells Chicken, Cheese and Tomato Bake

• 2 cups water (first 6 ingredients is for homemade cream of celery soup)
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and sliced
• 12 cup celery, chopped
• 14 cup celery leaves
• salt and pepper
• 4 boneless skinless chicken breast halves
• 2 slices low-fat American cheese
• 4 slices tomatoes (thin slices)
• I Can't Believe It's Not Butter, 20 sprays
• 12 cup reduced-fat Wheat Thins crackers, crushed up

1. make the cream of celery soup with first 6 ingredients (water, potatoes, carrots, celery, celery leaves, s&p).
2. dice veggies up very small, put in a sauce pan with the 2 cups of water and s&p, cook covered for about 20 minutes or until the veggies are soft.
3. Put all the water and veggies in a blender and blend until a nice smooth cream of celery soup consistancy.
4. In 3 quart oblong baking dish, place chicken, top with cheese.
5. Stir soup and spread over cheese; top with tomato.
6. Combine I Can't Beleive Its Not Butter spray and R/F Wheat Thin Crackers to moisten the Wheat thin crackers, sprinkle over tomato.
7. Bake at 375F for 25 minutes or until chicken is done and sauce is bubbly and R/F Wheat Thin crackers are browned.
8. Serve over rice (or Brown Rice).
9. Or for lower fat option serve over a bed of steamed veggies such as broccoli and cauliflower.
10. Or serve with a small baked potato.

water, potatoes, carrot, celery, celery, salt, chicken, lowfat, tomatoes, i, crackers

Taken from www.food.com/recipe/low-fat-version-of-cambells-chicken-cheese-and-tomato-bake-450627 (may not work)