What is it after a bunch of really fancy and yummy meals that makes you want to be a slacker in the kitchen? Oh yea, that you just had to cook a bunch of fancy and yummy meals! So last night I dug through my recipe box that I was given as a bridal shower gift and found a poppy seed chicken casserole to try. I think everyone has this recipe! But naturally, I made some of my own adjustments.
Speaking of the bridal shower recipe box…it was a really cute idea. I was given an empty recipe box at the beginning of the shower. Then once everyone had arrived we all sat in a circle. All of the girls brought one of their favorite recipes already written on a recipe card to place in my box. It was awesome because I got recipes of some of my long time favorite foods that I feared would always be kept a secret!
WW Points Per Serving: 8
2.5 lbs chicken breast, cooked and cubed
1 cup fat-free sour cream
2 cans 98% fat-free condensed cream of chicken soup
(If you aren’t planning to eat with rice or noodles, only use 1 can)
1 bunch of green onions, sliced
2 large stalks of celery, sliced
1 10oz box of frozen broccoli, thawed and chopped
1 tablespoon season salt
2 cups (1.5 packets) crushed whole-grain Ritz crackers
1 stick melted butter
2 teaspoons poppy seeds
Preheat oven to 350 degrees.
Season chicken breast with salt and pepper on both sides. Cook, cool, cube. While cooking the chicken, mix the sour cream, chicken soup, green onions, celery, broccoli, season salt, and pepper in a large bowl. After cubing the chicken, add it to the same bowl, stir to combine.
In a large zip lock bag, add the crackers and crush them (this would be fun for the kids!). Add poppy seeds and melted butter to the same bag, MAKE SURE YOU SEAL THE BAG. Then toss it around to distribute the butter.
In a 9×13 baking dish, add the chicken mixture and then sprinkle the cracker mixture on top.
Bake for 30 minutes, uncovered, until the top is browned and the sauce is bubbly on the sides. Serve with rice or noodles.