Chicken Casserole



8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 388
Caloriesfromfat 0.0 %
Fat 13.8 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 33 g
Carbohydrate 30.2 g
Fiber 0.7 g
Cholesterol 91 mg
Iron 0.0 mg
Sodium 518 mg
Calcium 0.0 mg


6 (8-ounce) skinless, bone-in chicken breast halves
4 cups water
1 teaspoon pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup, undiluted
1 (8-ounce) carton reduced-fat sour cream
1/2 teaspoon pepper
8 ounces reduced-fat oval-shaped buttery crackers, crushed (about 80 crackers)
Cooking spray
1 tablespoon margarine, melted


Combine first 3 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly.

Preheat oven to 325°.

Bone chicken; cut chicken into bite-size pieces. Combine chicken, chicken soup, and next 3 ingredients, stirring well.

Place half of crushed crackers in an 11- x 7-inch baking dish coated with cooking spray; spoon chicken mixture evenly over crackers. Top with remaining crackers, and drizzle with margarine. Bake, uncovered, at 325° for 35 minutes or until lightly browned.