Ingredients

• cooking spray
• 1.5 cups crushed buttery crackers , such as Club® crackers
• 0.25 cups unsalted butter
• 2 cups cooked chicken
• 0.25 cups unsalted butter , divided
• 1.5 pounds zucchini , sliced
• 0.5 cups onion
• 2 teaspoons minced garlic
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 3 tablespoons all-purpose flour
• 1.5 cups milk
• 1 , 5 ounce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom and sides of a 3 1/2-quart baking dish with butter flavor cooking spray.
2. 2 Combine cracker crumbs and melted butter in a medium mixing bowl. Sprinkle 1/2 cup of the buttered crumbs in the bottom of the dish. Reserve remaining crumbs for the topping.
3. 3 Layer chopped chicken evenly on top of crumbs.
4. 4 In a large, non-stick skillet, melt 1 tablespoon unsalted butter over medium heat. When butter sizzles, add sliced zucchini and diced onions. Cook, tossing and stirring, until vegetables just begin to soften, 3 to 4 minutes. Add garlic, salt, and pepper, and cook just until garlic is fragrant, an additional 30 seconds.
5. 5 Layer cooked vegetables evenly over chopped chicken in the casserole dish.
6. 6 To make cheese sauce, melt remaining 3 tablespoons butter in the same skillet over medium heat. Stir in flour, mixing until all the flour is coated in butter, and cook about 1 minute, stirring continuously.
7. 7 While stirring, gradually pour in milk, making sure to flatten any lumps. Continue to stir, until the sauce begins to thicken and bubble, 1 to 2 minutes.
8. 8 Remove the skillet from the heat; stir in Old English Cheese Spread until melted and well blended. Adjust seasonings, if necessary. Pour sauce over vegetables, top with remaining buttered crumbs.
9. 9 Bake in the center of the preheated oven until the casserole is bubbly and lightly browned, 30 to 40 minutes. Allow to cool about 5 minutes, and serve warm.

Nutrition per serving