Easy Chicken Casserole with Low Calorie Variation

This recipe is a favorite among my family and friends. It’s easy to prepare with little mess and can be reheated easily in the microwave, the family (from the smallest toddler to the oldest grandparent ) will actually ASK for leftovers.  

And don't blame me when everyone asks for the recipe or they start flocking to your family dinners just to get a bite.  It beckons all who try it.

One word of caution, you’ll be tempted to make additions, I respectfully suggest that you make it without the additions until you’ve served it a couple of times to get the full impact. You won’t be sorry!

1 whole chicken – cooked (I usually boil it with Nature's Seasoning which contains no msg so I can freeze the broth to use in later recipes but a roasted chicken works just as well)

1 16oz container or almost all of a 24 oz container of sour cream

2 cans cream of chicken soup (undiluted)

2 sleeves Ritz Crackers (crushed)

1 stick of butter (melted)

Poppy Seed

Debone chicken and shred; mix well with sour cream and soup. Mixture should be very moist and the chicken well coated. Spread in a casserole dish (the larger opening, the better). Top with crushed crackers then heavily sprinkle poppy seed over crackers. Drizzle butter over the whole top. Bake 350° oven for 35 to 45 minutes or until topping is browned. Cooking time will be different depending on your oven and the size of the casserole dish.

Serving suggestions: served with green peas or steamed broccoli and croissants’. Yummmmm!

For those of you who are trying to be healthier, this recipe is easily converted to a less rich, less fattening but just as wonderful version. To make it easy to copy, I've restated the recipe below with the conversions already done.

3 small chicken breasts – cooked (I usually boil it with Nature’s seasoning which contains no msg so I can freeze the broth to use in later recipes but purchasing pre-cooked chicken breasts works just as well)

1 16oz container or almost all of a 24 oz container of low fat sour cream

2 cans reduced fat / low sodium cream of chicken soup (undiluted)

2 sleeves Reduced Fat Ritz Crackers (crushed)

1 stick of reduced fat margarine (melted) *stronger flavored olive oil margarine not recommended

Poppy Seed

Debone chicken and shred; mix well with sour cream and soup. Mixture should be very moist and the chicken well coated. Spread in a casserole dish (the larger opening, the better). Top with crushed crackers then heavily sprinkle poppy seed over crackers. Drizzle margarine over the whole top. Bake 350° oven for approx 35 to 45 minutes or until topping is browned. Cooking time will be different depending on your oven and the size of the casserole dish.

Serving suggestions: serve with low sodium green peas or steamed broccoli and low fat crescent rolls. Yummmmm!

· My personal favorite is to use the original recipe but only use chicken breasts as my family prefers white meat.

· I do boil the chicken with the bones as opposed to using boneless breasts - the bones actually add flavor to the meat as it cooks.

This recipe can be cut down or increased appropriately without effecting the taste.

Bon Appetit' to all...