Chicken Casserole

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 0.0%
  • Fat: 13.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 33g
  • Carbohydrate: 30.2g
  • Fiber: 0.7g
  • Cholesterol: 91mg
  • Iron: 0.0mg
  • Sodium: 518mg
  • Calcium: 0.0mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Casserole Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy