Poppy Seed Chicken Recipe
Servings: 12
Ingredients
- 12 x chicken breast halves without skin -- bone-in
- 2 can cream of chicken soup -- undiluted
- 24 ounce lowfat sour cream
- 1/4 c. sherry
- 1/2 tsp salt
- 1/2 tsp grnd black pepper
- 1Â 1/2 c. buttery crackers (like Ritz), crushed
- 2 Tbsp. poppy seeds
- 1/3 c. butter or possibly margarine -- melted
Directions
- Place chicken breasts in a large Dutch oven and add in water to cover; bring to a boil over high heat. Reduce heat and simmer 45 min or possibly till tender. Remove chicken from broth and cold chicken to touch (reserve broth for another use).
- Bone chicken, chop into bite-sized pcs. Place chicken in a lightly greased 13- x 9- x 2 inch baking dish; set aside. Combine soup and next 4 ingredients; pour over chicken. Combine cracker crumbs and poppy seeds; sprinkle over soup mix, and drizzle with butter. Bake at 350 degrees F. for 30 min.
- Yield:12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 12 servings | |
| Calories 322 | |
| Calories from Fat 182 | 57% |
| Total Fat 20.66g | 26% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.01g | |
| Cholesterol 74mg | 25% |
| Sodium 546mg | 23% |
| Potassium 257mg | 7% |
| Total Carbs 18.05g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.74g | 2% |
| Protein 14.71g | 24% |
