This creamy chicken casserole combines shredded chicken, condensed soup, sour cream, vegetables, cheese, and a crushed-cracker topping. It makes six servings.
Ingredients
- 3 cups cooked shredded chicken
- 1 can (10½ ounces) condensed cream of chicken soup
- ½ cup fat-free sour cream
- 2 tablespoons skim milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ cup reduced-fat shredded Mexican-style cheese
- ½ cup peas and carrots, frozen if desired
- 10 reduced-fat buttery round crackers, such as Ritz
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Coat an 8×8-inch baking pan with nonstick cooking spray.
- In a mixing bowl, stir together the condensed soup, sour cream, milk, garlic powder, onion powder, and parsley.
- Add the chicken, peas, and carrots. Stir to combine.
- Spread the chicken mixture in the prepared pan and sprinkle the cheese over it.
- Place the crackers in a zip-top bag and crush them with a meat mallet or the bottom of a pan.
- Sprinkle the crumbs over the cheese and coat them lightly with nonstick cooking spray.
- Bake for 30–35 minutes, until the crackers are golden brown and the center reaches 165°F (74°C).
Yield
Makes 6 servings.
Storage
Refrigerate cooled leftovers in a covered container and use within 4 days.
