POPPY SEED CHICKEN CASSEROLE

POPPY SEED CHICKEN CASSEROLE image

Yield 8-10 servings

Number Of Ingredients 7

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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

Steps:

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.