Low cal creamy chicken casserole was easy to make and incredibly delicious. It’s now on repeat.

This tastes a lot better than it looks.

By SARA VANDEN BERGE

I needed a quick and easy meal for dinner this week and a search for low calorie chicken casseroles led me to this recipe on allrecipes.com.

I decided to try it for three reasons: It was easy, I had everything to make it and The Husband is a sucker for a good casserole.

Anyway, this was a hit and one that I will make again.

It was just enough for the two of us and is about 330 calories per serving.

WHAT YOU NEED TO MAKE IT

Avocado oil cooking spray (I use olive oil spray)

2 cups cubed cooked chicken breast (I cooked two chicken thighs in the crockpot and shredded them.)

1 ½ cups frozen mixed vegetables (I used a family size bag. We like veggies.)

1 (10.5 ounce) can reduced-fat cream of chicken soup (I used cream of mushroom because that’s what was in my pantry.)

1 cup low-fat Greek yogurt

Salt and pepper to taste

½ cup shredded cheddar cheese

24 reduced-fat buttery round crackers (I eliminated this to cut back on carbs and calories.)

HOW I MADE IT

Preheat oven to 350 degrees and spray 8-inch baking dish with cooking spray.

Combine cooked chicken, vegetables, soup, yogurt, salt and pepper in casserole dish and top with grated cheese.

Sprinkle with crushed crackers if you decide to use them.

Bake for about 30 minutes.