MY LIGHTENED VEGGIE VERSION OF POPPY SEED CHICKEN
The original recipe of Recipe #269300 belongs to diner524. When I made it to suite my needs she suggested that I post it as a new recipe. Here it is, it's very tasty and the fat has been trimmed significantly. diner524 adds the suggestion that this could be served with whole wheat pasta or brown rice.
Provided by Annacia
Categories Canadian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix two cans of soup with sour cream in a deep sided casserole and combine well.
- When well mixed stir in the "chicken" until well separated and coated with the soup mix.
- Place crackers in a plastic bag and gently crush them.
- Add poppy and shake to mix and then over the chicken and soup mixture.
- Drizzle the oil over the crackers.
- Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.
Nutrition Facts : Calories 94.6, Fat 5.1, SaturatedFat 1, Cholesterol 5.1, Sodium 45.6, Carbohydrate 9.5, Fiber 0.4, Sugar 4.2, Protein 3.1
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cristal costello
[email protected]Not a fan. The poppy seed crust was too overpowering for my taste. The chicken was also a bit dry.
Susana Salinas
[email protected]This was a delicious and easy recipe. I made it for my family and everyone loved it. The chicken was moist and flavorful, and the poppy seed topping added a nice crunch. I will definitely be making this again.
Jeewan Tharu
[email protected]Great recipe! Loved the poppy seed crust on the chicken. Will definitely make again.
Eid Muhammad
[email protected]Easy and delicious! I'm not a huge fan of poppy seeds, but they were very subtle in this dish. The chicken was juicy and flavorful, and the sauce was creamy and light. Will definitely make again!
Sian Kamara
[email protected]This recipe was a hit with my family! I loved the lightened-up version using Greek yogurt and reduced-fat cream cheese. The poppy seed topping added a nice crunch and flavor. I would definitely make this again!