Chicken Casserole – lightened up!

I am excited to introduce you to Kim, one of our new contributing writers.  I was excited when I saw her recipe for chicken casserole, because later this week, I’ve got 18 casserole recipes coming to you.  We love casseroles!  This one is a true classic, crunchy cracker topping and all.

I don’t know about you guys, but sometimes, I just need comfort food. And nothin’ says comfort here in the South more than a chicken casserole!

It makes an appearance at every church potluck, it’s a great dish to take to friends who have just had a baby, and it makes a pretty easy family meal. BUT…..the traditional version that I grew up with is loaded with fat and calories, making it a “special occasion” meal instead of frequent “go-to” dinner. After taking a look at the main ingredients of one of my favorite versions of chicken casserole, I decided to lighten that bad boy up….and I am SO glad I did!  It was delicious, and even my kids ate it! (well, 2 out of 3 anyway…which is a miracle around here!)

Chicken Casserole – lightened up!

Ingredients

  • 5 cups chicken breasts, cooked and cubed
  • 1 cup fat free plain yogurt
  • 2 cans reduced fat cream of chicken soup (or homemade)
  • 2 cups crushed 'buttery round' (aka Ritz) crackers (about 1 1/2 rolls of crackers)
  • 1/3 cup melted butter
  • 1/4 cup chicken broth
  • (optional ingredients)
  • 1 T lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp celery salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil chicken until done. (I like to boil mine a small onion, carrot, and a couple of celery sticks- cut into large chunks, salt & pepper, and a tsp of chicken bouillon to make a flavorful broth).
  3. Let chicken cool slightly and cut into bite size pieces.
  4. Place cubed chicken in a 9X13 casserole dish.
  5. Stir together the condensed soup, yogurt, optional ingredients (if using).
  6. Pour over chicken.
  7. In a separate bowl, stir together the crushed crackers, melted butter, and chicken broth (from cooked chicken).
  8. Sprinkle over the chicken and sauce.
  9. Bake for 30 minutes in the preheated oven, until the topping is browned and the sauce is bubbling.
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Kim of Mo’Betta  – I have been married for 13 years and have 3 children, ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to move away from the microwave and boxed meals to cooking ‘from scratch’. Most of my recipes are tailored to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline!

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