Poppy seed chicken is a traditional Southern dish and an amazingly delicious comfort food. But how do you turn an ooey-gooey casserole filled with sour cream, cheese and butter into a light entree? This makeover dish proves it can be done.
—CAROLYN KEESE SENECA, SC
PREP: 10 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
3 cups cubed cooked chicken breast
2 cans (10 3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup (8 ounces) reduced-fat sour cream
2 teaspoons poppy seeds
1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)
3 tablespoons reduced-fat butter, melted
1/3 cup grated Parmesan cheese
1. Preheat oven to 350°. In a large bowl, combine chicken, soup, sour cream and poppy seeds. In a small bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir remaining crumbs into the chicken mixture.
2. Transfer to an 11x7-in. baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, 30-35 minutes or until bubbly.