Lower Fat Poppy Seed Chicken Food

POPPY SEED-CHICKEN PITAS

Steps:

• Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.
• Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.
• Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.

EASY LOW FAT POPPY SEED CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to bake 375 degrees F. Tip: Place cookie sheet in oven when you preheat. The casserole will cook faster.
• 2. Mix together the cracker crumbs, melted butter and poppy seed in a bowl. Layer a 6 x 8 baking dish with 2/3 of the cracker mix. Thoroughly combine the soup, sour cream and chunky chicken together and spoon the mixture over the crumb crust. Sprinkle the remaining 1/3 of the cracker mix over the top of the chicken mixture.
• 3. Bake in the preheated oven until the casserole is hot and bubbling and the topping is crispy brown, about 1 hour.

MAKEOVER POPPY SEED CHICKEN

Steps:

• 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., 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.

LOW-FAT POPPY SEED CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a greased baking dish, combine sour cream, soup, poppy seeds, and cooked chicken.
• Bake, uncovered, for 20 minutes.
• Remove from oven, and sprinkle slivered almonds over top.
• Continue baking for 10-15 minutes or until almonds are toasted.

LOW-FAT POPPY SEED CHICKEN

Steps:

• Combine chicken, soup, sour cream, diced onion and poultry seasoning in a baking dish. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350°F oven 15-20 minutes until heated through.

LOW-FAT POPPY SEED DRESSING

Steps:

• In a small bowl, whisk together salad dressing, milk, sugar, vinegar, and poppy seeds. Chill until ready to use.

POPPY SEED CHICKEN CASSEROLE

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

POPPY SEED CHICKEN CASSEROLE

Steps:

• Boil chicken or cook in microwave until juices run clear.
• Prepare rice according to package directions but add bouillon to water.
• Place rice in bottom of 9 x 13 inch baking dish.
• Arrange chicken pieces over rice.
• Blend soups, milk, sour cream and pepper in medium bowl.
• Sprinkle chicken with pouiltry seasoning and pour soup mixture over chicken and rice.
• Melt butter, add bread crumbs and poppy seeds.
• Sprinkle over all.
• Bake at 375 degrees for 40 minutes.