Free Recipe Poppyseed Chicken Casserole 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Poppyseed Chicken Casserole 2 Recipe
2 lb Boned and skinned chicken
-breast halves; cooked and
-chopped
8 oz Fat-free sour cream
1 cn Reduced fat cream of chicken
-soup
1 cn Waterchestnuts; canned,
-sliced
1 c Slivered almonds
1/2 c Butter; (softened)
1-1/2 c Crackers; coarsely crushed
1/2 c Lowfat cheddar cheese;
-shredded
2 tb Poppy seeds; (I used just
-under one Tbsp)
Poppyseed Chicken Casserole 2 Preparation
Mix sour cream and soup well. Pour over chicken, nuts, and chestnuts and blend well. Spread in 9 x 13 pan. Combine butter, crumbs, and cheese and spread over top. Sprinkle poppy seeds over. Bake at 350° for 40 minutes. My Notes: Original poster said 9 x 13 pan was too large. I used 4 double breasts which filled up the 9 x 13 pan nicely. I cut the breasts in half and used enough chicken broth to just cover the breasts then baked them uncovered in a 350 oven for 20 minutes. The chicken broth gives them a lovely subtle flavour on their own. Just be sure to dump the broth so the chicken doesn”t continue to cook and dry the chicken before cutting into one inch square pieces. I added minted baby peas to the dish. Was excellent. This one definately goes into my big blue recipe book. Posted to TNT Recipes Digest by Rayna Knighton <rayna@mail.iconz.co.nz> on Mar 19, 1998
Cooking Temperature:
Recipe Serves: 8
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