4 (3 oz.) chicken breast, halves, skinned
Vegetable cooking spray
1/4 tsp. salt
1/4 tsp. pepper
1/2 (10 1/2 oz.) can cream of chicken soup, undiluted
1/2 c. skim milk
1/2 (8 oz.) carton plain, low-fat yogurt
5 unsalted crackers, crushed
1 tsp. reduced calorie butter, melted

Develop for diabetics or if on low-fat, low-cholesterol diet or if you just like to eat healthy.

Combine chicken and water to cover, in medium saucepan; cover and bring to boil. Reduce heat. Simmer 20 minutes or until done; drain well. Remove chicken from bone; chop coarsely.

Place in 1 quart casserole coated with vegetable spray and sprinkle with salt and pepper. Combine soup, milk and yogurt in medium bowl, stirring until well blended; pour soup mixture evenly over chicken.

Combine crushed crackers and melted butter, stirring well. Sprinkle cracker mixture evenly over top of casserole. Bake at 350 degrees for 20 minutes or until thoroughly heated.

Serving Amount 1/2 cup. Exchanges 1 medium fat and 1 vegetable. Cholesterol 24 mg. Calories 97. Carbohydrates 6 gm. Protein 11 gm. Fat 3 gm. Fiber trace. Sodium 376 mg.