Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House March 2006


Recipe Summary test

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


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Nutrition Facts

388 calories; fat 13.8g; saturated fat 4.1g; protein 33g; carbohydrates 30.2g; fiber 0.7g; cholesterol 91mg; sodium 518mg.