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

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

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