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.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 6-8 1x
Category:Entrées
Ingredients
Scale
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
1/2 teaspoon freshly ground black pepper
2 1/2 cups butter cracker crumbs
4 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350 degrees F and lightly spray a 9 × 13-inch baking dish with cooking spray.
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.
Notes
To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Remove from the oven and shred.
