Tuesday, February 22

Poppyseed Chicken

This is one of my favorite "go-to" recipes since I usually have all the ingredients on hand. I typically prepare it in the afternoon, put it in the fridge and then put it in the oven 30-45 minutes before dinner.

Serves: 4
Calories per Serving: around 520 (not including rice)

4 Chicken Breasts (thawed)
1 can Cream of Chicken Soup (reduced fat)
1/2 C Sour Cream (reduced fat)
1/2 C Butter
3/4 roll of Ritz crackers, crushed (reduced fat)
1 1/2 T poppy seeds

Mix chicken, soup and sour cream. Pour into 9x9 baking dish and press down. Melt butter and pour in crushed crackers. Mix up and then add poppy seeds. Spread on top of the chicken mixture and bake at 350 for 30 minutes or until bubbly. Serve over rice.

1 comment:

  1. Mmmm, just made this. It was super easy and pretty delicious. I can kind of taste a lot of butter though and I don't like that much.


Delicious comments are always welcome.

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