Wednesday, August 19, 2015

Easy Creamy Chicken Casserole

When my daughter was born, our sweet next door neighbor brought over this delicious casserole. It is so simple, great for weeknights. I've never tried canned chicken, but that would take the recipe to an even easier level. 

My suggestion? Buy about a pound and a half to two pounds of boneless skinless chicken breasts or tenders. Throw them in the crockpot with a can of fat free chicken broth. If the can doesn't cover the chicken completely, add some water. Cook on high for 4 hours. Pull the chicken out and shred with two forks. Discard the liquid. Rather than pick apart a rotisserie chicken, I usually do this when I need shredded chicken for any recipe - not just this one.

I used light/fat-free ingredients to cut down on fat and calories. If you're not worried about that, I'm sure it would be great with the real deal stuff too.

Allison Y.

Easy Creamy Chicken Casserole
Adapted from a Southern Living recipe

6 cups cooked chicken, shredded
2 cans cream of chicken soup (98% fat free)
8 ounces light sour cream
2 T poppy seeds
1/2 sleeve whole wheat Ritz crackers (about 15 crackers), crushed
1/2 cup unsalted sweet butter, melted
1 package egg noodles, cooked

Preheat the oven to 350 degrees. In a large bowl, thoroughly combine chicken, soup, sour cream, and poppy seeds. Place the mixture in a 9 x 13 baking dish. Spread crushed crackers across the top of the casserole. Spoon the melted butter over the crushed crackers. Bake for 30 minutes. Serve the chicken over cooked egg noodles (see package directions for cooking times).