A healthy slow-cooked creamy chicken casserole that is packed with veggies and topped with Melba snacks. The Melba snacks soak up a bit of the creaminess from the sauce, which makes this dish taste like it is topped with stuffing.
Add the chicken breasts to a 6-quart slow cooker; sprinkle green beans and mushrooms on top. Set aside.
On the stovetop, add olive oil to medium-hot nonstick pan; when the oil is hot, add carrots, leeks, garlic, basil, salt and pepper. Stirring constantly, let this mixture cook for about 3 minutes.
Stir the flour into the carrot/leek mixtures for about 30 seconds. Add the chicken broth to the pan and stir until it thickens; add this mixture to the slow cooker on top of the chicken, mushrooms and green beans. Cover and cook on low for 5 hours, without opening the lid during the cooking time.
After the cooking time is done, shred the chicken with two forks. Stir in the Greek yogurt.
Remove the bag of Melba snacks from the box. Open one end of the bag, and use a rolling pin to crush the Melba snacks into smaller pieces. Sprinkle the crushed Melba snacks over the chicken casserole. Serve and enjoy!