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Hi....
This is a healthier version of an old time favorite....and it is yummy!
Enjoy!
hugs,
peg
Makeover Poppy Seed Chicken
Ingredients
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
Directions
In a large bowl, combine the 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 chicken mixture.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, at
350° for 30-35 minutes or until bubbly.
Yield: 6 servings.
Nutrition Facts: 1 cup equals 332 calories, 13 g fat (6 g saturated fat), 87 mg cholesterol, 705 mg sodium, 23 g carbohydrate, trace fiber, 27 g protein.
Original version had 648 calories, 42 grams of fat, 138 mg. of cholesterol, and 1260 mg. sodium!!
Recipe source: Taste of Home’s Healthy Cooking, Aug/Sept, 2009, submitted by Carolyn Keese of Seneca, South Carolina.
This is a healthier version of an old time favorite....and it is yummy!
Enjoy!
hugs,
peg
Makeover Poppy Seed Chicken
Ingredients
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
Directions
In a large bowl, combine the 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 chicken mixture.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, at
350° for 30-35 minutes or until bubbly.
Yield: 6 servings.
Nutrition Facts: 1 cup equals 332 calories, 13 g fat (6 g saturated fat), 87 mg cholesterol, 705 mg sodium, 23 g carbohydrate, trace fiber, 27 g protein.
Original version had 648 calories, 42 grams of fat, 138 mg. of cholesterol, and 1260 mg. sodium!!
Recipe source: Taste of Home’s Healthy Cooking, Aug/Sept, 2009, submitted by Carolyn Keese of Seneca, South Carolina.