Chicken Divan Casserole

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Prep Time1 20

Cook Time40

Servings:

Course Main Course

WW Points6

Calories337kcal

Author: Lisa

Ingredients

1½ pounds chicken breast, cooked and cubed
4½ cups Broccoli, cooked fresh or frozen (I used fresh and roasted it for this recipe, see my notes below°)
2 cans cream of chicken soup, reduced fat
⅓ cup light mayonnaise
¼ cup nonfat Greek yogurt
1 pinch nutmeg
1 tsp lemon juice
30 Ritz Crackers (I used the Whole Wheat, and SP's were calculated using the them)
4 oz Cabot 50% reduced-fat cheddar cheese
2 tbsp light butter (I used Land O Lakes Light with Canola Oil)
2 tbsp parmesan cheese, grated

Instructions

Preheat your oven to 375°. Spray a 2-quart baking dish with cooking spray.
Add your cooked chicken and broccoli to the baking dish.
Add the soup, yogurt, mayonnaise, nutmeg and lemon juice to a medium bowl and mix well. Then pour the soup mixture over top chicken and broccoli mixture
Place the crackers in a plastic ziploc bag and crush using a glass or a rolling pin. Pour into a small bowl and add butter and parmesan cheese. Mix well (I start with a fork, then finish mixing using my fingers) and set aside.
Top the casserole with the shredded cheddar.
Evenly cover the the shredded cheese with the cracker crumb mixture. Then back for 40-45 minutes at 375° until casserole is golden brown and bubbly.

Notes

You can preassemble this recipe and refrigerate for up to 48 hours, in fact, I think the casserole tastes better when prepared a day in advance. It may increase cooking time just a bit, but it helps to remove it from the refrigerator 30 minutes before cooking to bring to room temperature.

I cooked my chicken in advance for this recipe by seasoning it with salt and pepper and baking it for approximately 30 minutes.

I also cooked the broccoli in advance. I roasted it for 20 minutes at 450°(just until it started getting some color), do not overcook, you want it to still be a bit crunchy so it doesn't turn to mush when you bake the casserole.

Nutrition