Direction

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. 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. Layer chopped chicken evenly on top of crumbs.
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. Layer cooked vegetables evenly over chopped chicken in the casserole dish.
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. 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. 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. 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.