Chicken Casserole

Chicken Casserole

Oxmoor House MARCH 2006

  • Yield: 8 servings (serving size: 1 cup)


  • 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.

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

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Chicken Casserole recipe