I LOVE a good chicken casserole. A low point chicken casserole is even better!
This Ritz Chicken Casserole is only 3 Freestyle points per serving. You could have two servings for only 6 points!
It’s also very easy to make. I bought a cooked rotisserie chicken from the grocery store to make it even easier.
It’s also a perfect recipe for leftover chicken, or you could bake it fresh yourself.
The first thing I did was shredded the chicken. Then, I added Healthy Request Cream of Chicken condensed soup, fat-free sour cream, skim milk and seasonings to a mixing bowl.
I mixed it together, then added in my chicken and vegetables. I bought a small bag of frozen carrots and peas. I wanted to add some veggies to make it a little more filling.
I used a pie pan to cook the casserole but you can also use an 8×8 pyrex dish. I sprayed the pie pan with no-stick cooking spray, then added the chicken mixture.
Next up I added a 1/2 cup of shredded, reduced-fat Mexican cheese. You could also use reduced fat cheddar, I just happened to have reduced-fat Mexican cheese.
Instead of using regular Ritz crackers I bought the reduced-fat Ritz crackers. That helped to save points. I took 10 of the crackers and put them in a zip up bag and used a meat mallet to smash them into small pieces.
Once my crackers were all smashed I added them to the dish.
Instead of drizzling the dish with melted butter I sprayed the crackers with Pam Superior No Stick Cooking Spray. I like it because it is real olive oil. You can use up to 8 sprays for 0 points.
Not using butter in this dish saved a ton of points!
I baked it in the oven for 30 minutes. It’s a quick and delicious dish….a perfect weeknight meal.
Yield: 6 Servings (3 points per serving for blue and purple, 5 points per serving for green)
- 3 cups cooked chicken, shredded
- 10 1/2 oz. can Healthy Request Cream of Chicken condensed soup
- 1/2 cup fat-free sour cream
- 2 tablespoons skim milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 cup reduced-fat Mexican cheese, shredded
- 1/2 cup peas and carrots (I used frozen)
- 10 reduced-fat Ritz crackers
Preheat oven to 350 degrees F.
Add the soup, sour cream, milk, garlic powder, onion powder and parsley to a mixing bowl. Stir together then add the chicken and vegetables.
Spray a pie pan or 8×8 baking pan with no-stick cooking spray, then add the chicken mixture.
Sprinkle the cheese over the chicken mixture.
Add the Ritz crackers to a zip up baggie. Use a meat mallet or pan to smash up the crackers. Sprinkle on top of the cheese.
Spray the crackers with no-stick cooking spray, then place the dish in the oven.
Bake for 30-35 minutes, or until the crackers have turned golden brown. Enjoy!