Easy Chicken Casserole
Chicken casserole, all protein, crowd pleaser, easy for week night dinners, great for entertaining guests
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 Tbsp lemon pepper
- 1 Tbsp garlic salt
- 1 can cream of chicken soup (cream of mushroom or cream of celery may also be used)
- 3/4 cup plain, low fat yogurt (sour cream may also be used)
- 1/2 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large poblano pepper, finely chopped (may also use bell pepper)
- 1 Tbsp olive oil
- 1 sleeve Ritz crackers, crushed
- 2 Tbsp butter, melted
Instructions
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Place chicken breasts in pot. Add chicken broth. If broth doesn't fully cover chicken, add water until chicken is covered. Sprinkle chicken with lemon pepper and garlic salt. Boil until done.
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Chop onion, celery and poblano pepper (after removing seeds). Heat olive oil in sauté pan. Add onion and celery and sauté until onion is translucent and celery and pepper are tender.
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Remove chicken from broth. Shred by hand or with an electric mixer in a mixing bowl. (I prefer to toss the chicken breasts in the KitchenAid mixer and set it to "2" to let it do the hard work for me.
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In a mixing bowl, mix cream of chicken soup and Greek yogurt well. Add sautéed vegetables and shredded chicken. Mix to incorporate, with a large spoon.
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Spray casserole dish with nonstick spray and spread mixture in baking dish. Crumble one sleeve of Ritz crackers on top. Top crackers with melted butter.
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Bake at 375° for approximately 45 minutes, or when casserole begins to bubble, before cracker topping turns too brown.
Recipe Notes
Depending on what you have on hand, other sautéed vegetables may be added, such as carrots, broccoli, etc.
You may also vary the topping. Slivered almonds and chow mein noodles are a great alternative to the crackers!
Leftovers may be used as a filling for stuffed peppers or shells.