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Makeover Poppy Seed Chicken

Total Time

Prep: 10 min. Bake: 30 min.

Makes

6 servings

This revised recipe is comforting and homey, but with fewer calories and much less fat and cholesterol than the original. We think you'll love the results! —Carolyn Keese, Seneca, South Carolina

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 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

  1. Preheat oven to 350°. In a large bowl, combine 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.
  2. Transfer to an 11x7-in. baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts

1 cup: 332 calories, 13g fat (6g saturated fat), 87mg cholesterol, 705mg sodium, 23g carbohydrate (5g sugars, 0 fiber), 27g protein.

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