I love chicken casserole and Michael really loves chicken casserole, so for a little “welcome home” surprise yesterday I made some for supper. I’ve only made it once before and it didn’t turn out so good, so usually we just eat it when someone else makes it. But I was feeling brave and decided to give it another try – and it turned out great! Plus it’s super-de-duper easy.
- 5 cups chicken, cooked and shredded/chopped (I used 4 boneless, skinless chicken breasts and that gave me 5 cups)
- 2 cans cream of chicken soup
- 1 cup sour cream (I used fat free)
- 1 TBSP poppy seeds
- 1 and 1/2 sleeves Ritz crackers (about 40 crackers), crumbled
- 1/4 – 1/2 cup butter, melted (I only used 1/4 cup to cut down on calories and I think it turned out fine)
Cook chicken (I cook mine in a crockpot on high for about 4-5 hours) and chop or shred (I put mine in my KitchenAid mixer to shred it). Mix the chicken with the cream of chicken soup, sour cream, and poppy seeds. Spread in the bottom of a 9×13 baking dish. Melt butter and mix with crumbled crackers. Spread cracker mixture on top of the chicken. Bake at 350 for 30 minutes.
This is a great make-ahead dish. You can put the chicken mixture together and in the bottom of the pan, then just keep it in the fridge. Then just prepare the crackers and butter and bake the casserole.
This recipe is South Beach Phase 3 (because of the Ritz crackers).
I originally divided this into 8 servings (and they were some really big servings!), which made them 350 calories each (since I only used 1/4 cup butter – if I had used 1/2 cup butter then this would have been 8 servings at 400 calories each). The servings were all little too big for me, though, so next time I will divide the dish into 12 smaller servings at 235 calories each (265 per serving if you use the full 1/2 cup of butter).
(p.s. I always try to give credit where credit is due, but I have this same or very similar recipe in several church cookbooks, plus I saw it on Pinterest, so I can’t really say where I got this recipe. If you’re looking for some fun variations, though, this blogger uses the same recipe as me but has some suggestions for additional add-ins)