Low-Sodium Nana's Chicken Casserol

Surprisingly, only about 400 mg of sodium per serving, and very very tasty, especially the next day. This is a recipe that was passed down from Ed's Nana (and I modified to be low sodium).

INGREDIENTS

4 to 6 breasts of chicken

1 can of low-sodium condensed cream of chicken soup (or heart healthy)

1 can of low-sodium condensed cream of mushroom soup (or heart healthy)

8 oz of sour cream (I use low fat or fat free)

1 to 2 sleeves of "hint of salt" Ritz crackers

DIRECTIONS

Preheat oven to 325F

1. Boil chicken till cooked through, shred or cut into small pieces

2. Spread chicken evenly over an ungreased 9"X13" glass baking dish

3. In a medium mixing bowl combine soups and sour cream; spread evenly over the chicken

4. Crush Ritz crackers into crumbs; spread evenly over the casserole

5. Bake in oven for 30 minutes or until top browns

NUTRIENTS

need to figure out