Low-Fat Chicken Casserole - cooking recipe

Ingredients

1 whole chicken
1 bay leaf
1 can cream of chicken soup
1 can cream of mushroom soup
1 sleeve reduced fat Ritz crackers
salt and pepper to taste

Preparation

Cut up chicken, skin and remove excess fat.
Cook, covered, in water with salt, pepper and bay leaf until chicken can be removed from bone (about 20 minutes in pressure pan).
Remove chicken from broth and throw away bay leaf.
Remove bones and cut or tear chicken into pieces.
Mix both cans of soup (no water added) with meat.
Put in 2-quart baking dish, crumble crackers on top and bake in 425\u00b0 oven until brown and bubbly.
Save broth for making dumplings or in other recipes.
Pour broth in freezable containers and freeze if not to be used next day.