Yield: Serves 6 to 8 | Prep Time: 15 minutes | Cook Time: 30 minutes
A classic, retro chicken casserole from the ’50s with butter crackers and cream of celery soup combines just the right stuff. I took that classic dish and added a tangy twist with Greek yogurt.
INGREDIENTS
2 pounds boneless, skinless chicken breasts, cooked and shredded
1 (10.75-ounce) can cream of celery soup
1 cup plain Greek yogurt
1 cup finely chopped celery, including some of the leaves
6 scallions, sliced
½ teaspoon freshly ground black pepper
2½ cups butter cracker crumbs
4 tablespoons unsalted butter, melted
1. Preheat the oven to 350°F and lightly spray a 9 × 13-inch baking dish with cooking spray.
2. In a large bowl, combine the chicken, soup, yogurt, celery, scallions, and pepper. Stir to mix well, then spoon into the baking dish. Sprinkle with the cracker crumbs and drizzle with the melted butter. Bake for about 30 minutes, until the casserole is bubbling and the top is golden brown. Serve.
To cook the chicken, place the breasts on a baking sheet and bake at 350°F for 30 minutes. Remove from the oven and shred.
