Reduced Fat Chicken Casserole

Yield: 5-6 servings | Prep: 25 mins. | Ready In: 1 ½ hours

What you need:

• 4 boneless, skinless chicken breasts

• 2 cans reduced-fat cream of chicken soup

• 8 ounces light sour cream • 1 medium minced onion • 2 sleeves reduced-fat Ritz crackers, crushed

• ½ cup or 1 stick light butter spread, melted

What you do:

1. Boil chicken breasts in water until fully cooked. Set aside and let cool to touch. Once cooled, shred or dice chicken.

2. Preheat oven to 350 degrees while chicken is cooling.

3. Add cream of chicken soup, sour cream and onion to shredded chicken and mix well. Pour into a casserole dish sprayed with canola oil cooking spray. 4. Bake at 350 degrees for 30-40 minutes.

5. Remove from oven and top with crushed crackers. Pour melted butter spread on top of crackers.

6. Return to oven for about 5 minutes to brown.

Why we love it:

Casseroles make quick and easy meals and, with a few easy “tweaks,” can also provide a healthier meal option than fast food for busy families.

• Opt beef/turkey/chicken,for leaner meat choices,skinless includingchicken breasts75% leanor lean ground cuts of beef or pork. • Double up the vegetables in a recipe and reduce amounts of fatty meats or cheeses. • Replace up to 1/2 the meat with beans, lentils, or whole grains (couscous, bulgur, rice, barley, etc.). • Switch fat-free evaporated milk for heavy cream. • Choose 76% fat-free and lower sodium canned condensed cream soups. • Use a reduced-fat (2% milk fat or part-skim milk) cheese in place of regular cheese or switch to a stronger flavored/sharper cheese and use less of it. • Substitute non-fat Greek yogurt, low-fat or fat-free sour cream or cream cheese for regular products or mayonnaise.