2 whole skinless, boneless chicken breast halves
1 cup confectioners' sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 cup chopped pecans
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups Greek yogurt
1 teaspoon lime juice
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 250 degrees F (120 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine confectioners' sugar, basil, oregano, salt, 1/2 cup of pecans and lemon juice. Mix well. Fold in chicken. Spread mixture into the bottom of a 9x13 inch baking dish.
Bake at 250 degrees F (120 degrees C) until chicken is cooked through and no longer pink inside. Remove from oven to cool on wire racks.
To make sauce: In a medium bowl combine the chicken and sauce. Combine the cream of mushroom soup and yogurt and beat well.
To serve: In a plate or a shallow bowl, pour chicken mixture over chicken. Top with whipped topping and spread over chicken. Pour chicken mixture back over sauce and heat through until hot and bubbly.