Ingredients:
- 4 skinless, boneless chicken breasts (about 1 lb), cooked and shredded
- 1 can (10.5 oz) reduced-fat cream of chicken soup
- 1 cup non-fat sour cream
- 1 cup shredded reduced-fat cheddar cheese
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup breadcrumbs (whole wheat preferred)
- 1 tbsp olive oil (for greasing the baking dish)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh parsley (optional, for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Cook chicken: In a large pot, boil the chicken breasts until cooked through (about 20 minutes). Let it cool, then shred the chicken into bite-sized pieces.
- Prepare the casserole mix: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, peas and carrots, 1/2 cup shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
- Transfer to baking dish: Pour the chicken mixture into the prepared baking dish and spread it evenly.
- Top with cheese and breadcrumbs: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, followed by the breadcrumbs.
- Bake: Bake in the preheated oven for about 25 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
- Garnish: Optional—sprinkle some fresh parsley on top for color and a burst of flavor.
- Serve: Let the casserole sit for a few minutes before serving. Enjoy!
WW Points (Approximation, depending on portion size):
- Freestyle Points: 6-8 points per serving (based on portion size and specific ingredients used).
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