Low Fat Poppy Seed Chicken Recipes

Steps:

• Combine chicken, soup, sour cream, diced onion and poultry seasoning in a baking dish. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350°F oven 15-20 minutes until heated through.

Steps:

• 1. Preheat oven to bake 375 degrees F. Tip: Place cookie sheet in oven when you preheat. The casserole will cook faster.
• 2. Mix together the cracker crumbs, melted butter and poppy seed in a bowl. Layer a 6 x 8 baking dish with 2/3 of the cracker mix. Thoroughly combine the soup, sour cream and chunky chicken together and spoon the mixture over the crumb crust. Sprinkle the remaining 1/3 of the cracker mix over the top of the chicken mixture.
• 3. Bake in the preheated oven until the casserole is hot and bubbling and the topping is crispy brown, about 1 hour.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker. In medium bowl, stir soup, milk and poppy seed with whisk; pour over chicken.
• Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cook 3 hours longer.
• In small bowl, mix cracker crumbs and melted butter, until crumbs are moistened. Sprinkle over chicken just before serving.

Steps:

• Preheat oven to 350°F.
• In a greased baking dish, combine sour cream, soup, poppy seeds, and cooked chicken.
• Bake, uncovered, for 20 minutes.
• Remove from oven, and sprinkle slivered almonds over top.
• Continue baking for 10-15 minutes or until almonds are toasted.

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.