Lower Calorie Creamy Chicken Casserole Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, combine flour and powdered milk.
• Slowly add skim milk, stirring to blend.
• Cook over medium heat until sauce thickens, stirring constantly.
• Add salt, pepper, marjoram and thyme, set aside.
• In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender.
• Stir in rice, 1 cup broth, chicken and sauce.
• Pour into a shallow casserole.
• Sprinkle with parsley (and almonds).
• Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.
• Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a casserole dish with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Add chicken and cook until no longer pink in the center, about 10 minutes.
• Meanwhile, stir frozen broccoli, condensed soup, Cheddar cheese, and mayonnaise in a large bowl until well combined.
• Add cooked chicken to the broccoli mixture and stir until everything is evenly coated. Pour into the prepared casserole dish.
• Bake in the preheated oven for 20 to 25 minutes.