Sunday, May 29, 2011

Makeover Poppy Seed Chicken

3 cups cubed cooked chicken breast
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup,undiluted
1 cup (8 ounces) reduced-fat sour cream
2 teaspoons poppy seeds
1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)
3 tablespoons reduced-fat butter, melted
1/3 cup grated Parmesan cheese

1.In a large bowl, combine the 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.

2.Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 6 servings.

Nutrition Facts: 1 cup equals 332 calories,(calculated without noodles) 13 g fat (6 g saturated fat), 87 mg cholesterol, 705 mg sodium, 23 g carbohydrate, trace fiber, 27 g protein.

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