Low-Fat Chicken Casserole

1. 1

   Cut up chicken, skin and remove excess fat.

2. 2

   Cook, covered, in water with salt, pepper and bay leaf until chicken can be removed from bone (about 20 minutes in pressure pan).

3. 3

   Remove chicken from broth and throw away bay leaf.

4. 4

   Remove bones and cut or tear chicken into pieces.

5. 5

   Mix both cans of soup (no water added) with meat.

6. 6

   Put in 2-quart baking dish, crumble crackers on top and bake in 425u00b0 oven until brown and bubbly.

7. 7

   Save broth for making dumplings or in other recipes.

8. 8

   Pour broth in freezable containers and freeze if not to be used next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.