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Low-fat, Reduced-sodium Ritz Chicken


  • 6 boneless, skinless chicken breasts, boiled and diced into pieces
  • 8 oz. of low-fat or fat-free sour cream
  • 1 tube of reduced-fat Ritz crackers
  • 1 can (10-11 oz.) low-fat, reduced-sodium cream of mushroom soup
  • 1 can (10-11 oz.) low-fat, reduced-sodium cream of chicken soup
  • ¾ stick of margarine, melted


  1. Preheat oven to 375 degrees
  2. Layer the bottom of a 9 x 13 inch pan with the chicken pieces.
  3. In medium-sized bowl, mix soups and sour cream.
  4. Pour soup mixture over the chicken pieces.
  5. Crush a tube of Ritz crackers and pour over the soup mixture.
  6. Drizzle melted margarine over the crackers.
  7. Bake for 40 min. at 375 degrees.

Serves 4-6




Chicken Chili


  • 1 tsp. olive oil
  • Two 4 oz. boneless skinless chicken breasts, cut into ¾ in. pieces
  • 1 tsp. rosemary leaves, crushed
  • ½ teaspoon black pepper
  • 1 can (14.5 oz.) no-salt-added stewed tomatoes
  • 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
  • 1 can (15 oz.) white chili beans, rinsed and drained


  1. Heat oil in large saucepan over medium heat.
  2. Add chicken, rosemary and pepper.
  3. Cook and stir 2-3 minutes.
  4. Add tomatoes and chicken broth and bring to a boil.
  5. Cover and simmer for 10 minutes.
  6. Stir in beans and simmer for 15 minutes or until chicken is no longer pink and sauce is thick.

Serves 4

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