Ingredients:

  • 3 cups (450g) shredded chicken breast
  • 1 can (10.5 oz / 298g) low-sodium cream of chicken soup
  • 1/2 cup (120g) plain Greek yogurt
  • 1 1/2 cups (170g) shredded sharp Cheddar cheese
  • 1 sleeve (1.5 oz / 42g) crushed Ritz crackers

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, fold together the shredded chicken, low sodium cream of chicken soup, and Greek yogurt. Note: Stir until the chicken is fully enveloped in a velvety coating.
  3. Transfer the chicken mixture into a 9x9 inch baking dish.
  4. Smooth the top with a spatula to create an even layer.
  5. Sprinkle the shredded Cheddar cheese evenly across the surface.
  6. Top with a dense layer of crushed Ritz crackers.
  7. Press the crackers gently into the cheese to ensure they adhere.
  8. Bake for 25–30 minutes until the edges are bubbling and the topping is mahogany gold.
  9. Let the dish rest for 5 minutes to allow the sauce to set before serving.