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Chicken Casserole

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 325°.

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

  4. 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.

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