Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 1/2 cup (120g) low-fat sour cream or plain Greek yogurt
  • 1 can (10.5 oz / 298g) low-sodium cream of chicken soup
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1 tbsp (15ml) Dijon mustard
  • 1/4 tsp (1.25g) black pepper
  • 1 sleeve (3.5 oz / 100g) Ritz Crackers, crushed
  • 3 tbsp (42g) salted butter, melted
  • 1/2 cup (50g) shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the low-sodium cream of chicken soup, sour cream (or Greek yogurt), garlic powder, onion powder, Dijon mustard, and black pepper until the mixture is smooth and velvety.
  3. Add the shredded chicken to the creamy mixture. Gently fold the meat into the sauce using a spatula until every piece of chicken is thoroughly coated.
  4. Pour the mixture into your prepared 9x13 baking dish, smoothing the top with a spoon.
  5. In a small bowl, combine the crushed Ritz crackers and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
  6. Sprinkle the shredded cheddar cheese evenly over the chicken base, then spread the buttered cracker crumbs over the cheese.
  7. Place the dish in the center rack of the oven. Bake for 20–25 minutes until the edges are bubbling and the cracker topping is deep mahogany-gold.