Neiman Marcus Chicken Casserole — Light, Step-by-Step

Neiman Marcus Chicken Casserole

A creamy, comforting casserole made lighter with a touch of yogurt. Berries and seeds on the side add a fresh, dessert-like finish.

Intro

This Neiman Marcus Chicken Casserole is rich but made lighter with plain yogurt folded into the sauce. It’s comforting, yet feels fresh with a side of berries and a sprinkle of seeds. Follow the step-by-step guide for an easy, under 100-calorie-per-serving tweak (depending on portions).

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Ingredients

• Cooked chicken (4 cups, shredded)
• Cream of chicken soup (10.5 oz, 1 can)
• Sour cream (1 cup)
• Plain Greek yogurt (1/2 cup)
• Shredded cheddar cheese (2 cups)
• Ritz crackers (2 cups, crumbled)
• Butter (1/4 cup, melted)
• Onion (1 small, finely chopped)
• Garlic (2 cloves, minced)
• Salt & pepper, to taste
• Fresh parsley (for garnish)
• Fresh berries (for serving)
• Chia or hemp seeds (for sprinkle)

Equipment

• 9x13 baking dish
• Mixing bowls
• Whisk & spatula
• Skillet or frying pan
• Measuring cups & spoons

Step-by-Step Guide

1. Preheat and prep: Preheat oven to 350°F (175°C). Lightly grease the 9x13 baking dish. Shred or chop the cooked chicken into bite-sized pieces so it layers evenly.
2. Sauté aromatics: In a skillet, melt a tablespoon of butter and sauté the onion until translucent, about 4 minutes. Add the garlic and cook 30 seconds more; remove from heat.
3. Mix the sauce: In a mixing bowl, combine the cream of chicken soup, sour cream, and the Greek yogurt. Whisk until smooth. Stir in half of the cheddar and the sautéed onion mixture. Season with salt and pepper.
4. Assemble the casserole: Spread the shredded chicken evenly in the prepared baking dish. Pour the yogurt-sour cream-soup mixture over the chicken and spread gently to cover.
5. Prepare the crumb topping: In a bowl, combine the crumbled Ritz crackers with the melted butter. Stir until crumbs are moistened. Sprinkle this evenly over the casserole. Top with the remaining cheddar.
6. Bake: Place the assembled baking dish in the preheated oven and bake for 25–30 minutes, until bubbly and golden on top. If the crumbs brown too quickly, tent with foil for the last 5–10 minutes.
7. Rest and garnish: Remove from the oven and let rest 8–10 minutes. Garnish with chopped parsley. Serve slices with a small bowl of fresh berries and a light sprinkle of seeds to echo frozen-yogurt-bark notes.
8. Store leftovers: Cool completely, cover, and refrigerate up to 3 days. Reheat individual portions in the oven or microwave before serving. For an even lighter reheating method, warm in a low oven with a sheet of foil to retain moisture.

Notes & Light Tips

Swapping part of the sour cream for Greek yogurt cuts richness while keeping creaminess. Pairing with fresh berries and a sprinkle of seeds keeps the meal feeling light and slightly dessert-like.

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