I was at a loss. I boiled a chicken over a week ago and still the meat just sat in the fridge. Call it lazy, call it stumped... but I just had no idea what I wanted to do with it. It's shelf life was quickly running out so I needed to do something with it, and needed to do it fast. Enter Meagan. She recommended we try Poppy Seed Chicken from Southern Living. She pins like its her job (ha!) so I knew it would be good - I just needed to make it a little more waist friendly.
Poppy Seed Chicken
adapted from Southern Living
3 cups chopped cooked skinless chicken breasts
1 can cream of chicken soup, 98% fat free
16 oz light sour cream
3 teaspoons poppy seeds
1 pkg frozen broccoli
30 reduced fat round buttery crackers, crushed
1/4 cup light butter
1. Combine first five ingredients. Spoon mixture into 11x17* baking dish.
2. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
3. Bake at 350deg for 35 to 40 minutes or until hot and bubbly.
*We used 2-8x8 baking dishes; froze one, cooked the other. On the frozen one, we left off the topping until ready to cook... meaning that you probably will want to half the crackers and butter above if you plan on taking this route as to not waste extra topping... like I did. Live and learn.
Our serving size ended up being around 3/4 of a cup (1/4 of the 8x8 pan - so 8 total servings from the whole batch) which came out to 270 calories, 11 grams of fat! The non-light route for the same serving size would have been 344 calories, 23 grams of fat - the main culprit being the sour cream. Ouch. I also would highly recommend adding the broccoli. It helps make it more filling without giving up too many calories. Seven ingredients; a quick healthly meal. Yay for leftovers.