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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 (8-ounce) skinless, bone-in chicken breast halves |
4 cups water |
1 teaspoon pepper |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup, undiluted |
1 (8-ounce) carton reduced-fat sour cream |
1/2 teaspoon pepper |
8 ounces reduced-fat oval-shaped buttery crackers, crushed (about 80 crackers) |
cooking spray |
1 tablespoon margarine, melted |
Directions:
1. Combine first 3 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly.
2. Preheat oven to 325°.
3. Bone chicken; cut chicken into bite-size pieces. Combine chicken, chicken soup, and next 3 ingredients, stirring well.
4. Place half of crushed crackers in an 11- x 7-inch baking dish coated with cooking spray; spoon chicken mixture evenly over crackers. Top with remaining crackers, and drizzle with margarine. Bake, uncovered, at 325° for 35 minutes or until lightly browned.
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