Source: dLife

Chicken casserole baked in a cream sauce with a crispy cracker topping.

Servings

12 oz boneless skinless chicken breasts (4 halves)
1 cooking spray
0.25 tsp salt
0.25 tsp black pepper
1 Soup, cream of chicken, condensed, 10.75oz can , undiluted
0.5 cup whole milk
4 oz plain yogurt
5 Crackers, saltine, unsalted tops , crushed
1 tsp margarine , melted (trans fat free)

1 Begin by combing the chicken breast halves with enough water to cover them in a medium saucepan; cover and bring to a boil.
2 Reduce the heat, and then simmer for about 20 minutes, or until the chicken is done. Drain the chicken and then coarsely chop it.
3 Place the chopped chicken in a 1-quart casserole dish coated with cooking spray and then sprinkle with salt and paper.
4 After combining the cream of chicken soup, milk, and yogurt in a bowl, pour the soup mixture over the chicken evenly.
5 Preheat your oven to 350 degrees F and then combine the crushed crackers and melted margarine.
6 Sprinkle the cracker mixture evenly over the top of the casserole and then bake for 20 minutes, or until it is thoroughly heated.