1/2 lb. shredded cooked chicken
1 tsp onion powder, or 1 TB onion flakes [or 1 small onion]
2 cloves garlic, minced [1/4 tsp garlic powder]
2 Tablespoons flour
1 cup chicken broth
1/2 cup milk
8 oz. Sour Cream
2 cups thawed frozen vegetables of choice [I like a broccoli/cauliflower/carrot blend]
1 cup shredded cheddar
1/2 cup shredded cheddar cheese.
1 sleeve crushed reduced fat Ritz crackers [*you can also use dry cornbread stuffing*] [for this photo I had also crushed about a handful of Cheese Its in with my Ritz crackers—just because...]
2 Tablespoons melted butter or margarine
Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.
In a medium saucepan, add milk and broth, whisk in flour, and add onion flakes or powder, and Garlic powder. Simmer until it reaches a light boil and begins to thicken a bit. Stir in sour cream, chicken, vegetables and cheese. Add mixture to prepared casserole dish.
In a separate bowl, combine crushed Ritz with 2 TB melted butter and 1/2 cup shredded cheddar. Spread over top of casserole mixture.
Bake uncovered for 30 minutes until heated through and bubbling.