Ok, so I made two versions of this dish side-by-side, one with fat-free sour cream and the other more or less according to the recipe. I cook for a friend's celiac daughters who could use a little meat on their bones, so the version that was made closest to the recipe was made gluten-free, substituting cream of chicken soup with a GF white sauce (made with butter, cornstarch, chicken bouillion, and heavy cream). For this version, everything else was according to the recipe with the one other substitution of GF cornflakes instead of the crackers. Very yummy, I think the girls will really like this.
The other version was for my family, and since my husband and I are watching our fat intake, I used fat-free sour cream instead of mayonnaise. Personally I prefered the taste of our's better than the girls' as I found theirs a bit too tangy from the mayonnaise, but obviously this is a matter of personal taste.
For ours, I also substituted white sauce for the cream of chicken soup (impossible to get in Spain), using skimmed milk instead of cream.
The end result was delicious but as I had to prepare the sauce first, it wasn't such a quick recipe.
One other thing- does anyone else find it odd that the recipe calls for COOKED chicken, and then to cook it for nearly an hour??? I used fresh cubed chicken breasts, lightly floured it and sauteed it for about 3-4 minutes and then baked it in the casserole, in total, 40 minutes. Came out perfect.
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Ok, so I made two versions of this dish side-by-side, one with fat-free sour cream and the...