Poppy Seed Chicken
When was the last time you had Poppy Seed Chicken? It’s probably been a while, but that needs changing! This simple casserole had its heyday a few decades ago, starting in the 50s when shortcut foods like condensed soup and cracker toppings were at their most popular. There are a lot of casseroles out there with those two components, but the poppy seeds in this one make it a crave-worthy casserole all its own. Popular in the south at potlucks, church events, and more, it’s perfect over white rice or pasta and is so simple to make.
Servings: 8
WW Points: Approximately 5–6 points per serving
Ingredients
- 3 cups cooked skinless chicken breast, chopped
- 1 (10 oz) can 98% fat-free cream of chicken soup
- 1 cup nonfat Greek yogurt
- 1/2 cup light sour cream
- 1 tablespoon poppy seeds
- 12 reduced-fat buttery crackers, crushed
- 1 tablespoon light butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the chopped chicken, cream of chicken soup, Greek yogurt, light sour cream, poppy seeds, garlic powder, onion powder, salt, and pepper.
- Spread the mixture evenly into a lightly sprayed 9×13-inch baking dish.
- Crush the reduced-fat crackers and sprinkle them evenly over the top.
- Drizzle the melted light butter over the crackers.
- Bake for 25–30 minutes, until hot and bubbly and the topping is lightly golden.
- Let stand for 5 minutes before serving.
