Food & Wine

Kathy's Poppy Seed Chicken

The cover of the Tri-City Herald's Food & Wine section June 3 will feature tips for grilling lamb. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Kathy's Poppy Seed Chicken


2 (10 3/4-ounce) cans of reduced-fat, reduced-sodium cream of chicken soup, unprepared

1 (8 ounce) carton light sour cream

4 cups of cooked chicken breast, chopped

2 cups diced carrots

2 cups diced celery

30 reduced-fat buttery round crackers (such as reduced-fat Ritz)

2 tablespoons light butter, melted

1 tablespoon poppy seeds

nonstick cooking spray


Preheat oven to 350 degrees. In a large bowl, combine the soup, sour cream, chicken, carrots and celery. Lightly coat a 9x13 baking dish with cooking spray and put the chicken mixture into the baking dish.

Crumble the crackers into pea-sized pieces. (If you crumble the crackers too finely, they won't brown.) Top the chicken mixture with the cracker pieces and drizzle the melted light butter over the casserole.

Sprinkle the poppy seeds over the casserole and bake for 25 to 30 minutes or until the casserole is bubbly and the crackers are lightly browned. (If the crackers brown before the casserole is fully baked, cover the dish with aluminum foil and continue baking.)

Makes 8 servings. Per serving: 291 calories, 10.6 fat grams, 66mg cholesterol, 578mg sodium, 23 carb grams, 2.3 fiber grams, 24 protein grams

From: Kathy Manweiler,The Wichita Eagle; distributed by McClatchy-Tribune Information Services.