My Lightened Veggie Version of Poppy Seed Chicken
photo by KateL
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb vegetarian chicken strips (may use up to 1 1/2 lbs for you want more or larger servings)
- 1 (10 3/4 ounce) can low-fat cream of chicken soup (may use 2 cans if it seems to dry to you)
- 8 ounces fat free sour cream
- 1⁄2 a stack saltine crackers, crushed
- 1 tablespoon poppy seed
- 1 tablespoon olive oil, no need to use the more expensive extra virgin here
directions
- Preheat oven to 350°F.
- Mix two cans of soup with sour cream in a deep sided casserole and combine well.
- When well mixed stir in the "chicken" until well separated and coated with the soup mix.
- Place crackers in a plastic bag and gently crush them.
- Add poppy and shake to mix and then over the chicken and soup mixture.
- Drizzle the oil over the crackers.
- Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.
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Reviews
-
I made this on Saturday for our dinner with every dish having "poppy seeds" in it (a total of 6 dishes including diner524's original Recipe #269300, several sides and a dessert). I am still on "poppy seed" over-dose. I cut this recipe in half, except for the soup. I used an entire can Cream of Mushroom to keep it completely vegetarian for son's GF. Baked it in an 8x8 baking dish. They loved it. I had to give her the recipe before they left. Thanks for posting. (Made for PRMR)
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Very tasty, the poppy seeds added both visual and spice accents to help this escape from "blah." Supper doesn't get much easier than this. I recommend that instead of drizzling olive oil at the end, spray olive-oil Pam to help the cracker topping brown. Thanks for sharing, Annacia! Made for Photo Tag.