If you ask my husband on any given week what he would like for dinner that week, there is a 90% chance he will say "poppy seed chicken". While it is a true Southern favorite, this simple dish can pack some serious calories and fat. I am not making any claims that I have lightened the load significantly, but with small substitutions and reductions my recipe falls into the more balanced eating zone.
Check out that steam.
- 4 skinless, boneless, chicken breasts cooked and shredded (remember you can bake the frozen breasts straight from the freezer)
- 1 cup reduced-fat sour cream
- 2 cans of reduced-fat, low-sodium cream of chicken soup (for testing purposes I used Campbell's Healthy Request)
- 2 stacks of reduced-fat Ritz crackers
- 1/4 cup of butter
- 1 Tablespoon of poppy seeds
- Preheat oven to 350 degrees.
- Combine sour cream and soup and mix well. Stir in chicken to combine.
- Pour chicken mixture into a 9 x 13 casserole dish.
- Crush Ritz crackers and place in a separate bowl along with the poppy seeds. Melt butter and pour over the cracker mixture. Stir to combine.
- Pour cracker mixture over the chicken mixture in the casserole dish and bake for 35 to 45 minutes or until bubbly.
TIP: Some recipes will call for broth to be added to sour cream and soups. If using reduced fat versions, please do NOT add broth as you will have a very runny casserole.
Original Recipe from Heavenly Scents: The North Atlanta Church of Christ Cookbook.