Poppy Seed Chicken Casserole
- 2.5 lbs boneless chicken breasts
- 1 lb boneless chicken thighs
- 1 can cream of chicken soup (healthy request or fat-free)
- 2 cups (16 oz) light sour cream
- 2 Tbsp poppy seeds
- 1 cup chicken broth
- 1 sleeve buttery whole wheat crackers
- 1. Cook the chicken breasts and thighs using your favorite cooking method. I usually put in slow cooker with a cup of water for 4-6 hours on LOW. This also gives you your needed chicken broth. Shred or chop cooked chicken. If you are in a real rush, you can even buy a rotisserie chicken and shred that.
- 2. In large bowl, mix: soup, sour cream, poppy, seeds, and chicken broth. Mix in shredded chicken.
- 3. Spread chicken mixture into 9 x 13 casserole coated with cooking spray.
- 4. Top with crushed crackers. Spray top with cooking spray. I cannot bring myself to melt a stick of butter and pour it over the crackers, like many recipes suggest. I'll take my butter in a slice of pound cake for dessert. Trust me, the crackers will brown into a nice crunchy topping.
- 5. Cover with foil. Bake 30 min at 350 degrees. Remove cover and bake an additional 10 minutes until crust is brown and casserole is bubbly.
chicken breasts, chicken thighs, cream of chicken soup, sour cream, poppy seeds, chicken broth, whole wheat crackers
Taken from www.epicurious.com/recipes/member/views/poppy-seed-chicken-casserole-50174221 (may not work)