Photo by Gina Moore
SERVES 8–10
3 cups chicken breasts, cooked and cubed
2 10.75-ounce cans reduced-fat, reduced-sodium, condensed cream of chicken soup, undiluted
1 cup low-fat sour cream
2 teaspoons poppy seeds
1 cup reduced-fat, butter-flavored crackers, crushed
3 tablespoons reduced-fat butter, melted
1/3 cup grated Parmesan cheese
Preheat oven to 350 degrees. In a large bowl, combine chicken, cream of chicken soup, sour cream and poppy seeds. In a separate bowl, combine cracker crumbs and butter. Set aside ½ cup for topping, and stir remaining crumbs into chicken mixture. Transfer to a 7-by-11-by-2-inch baking dish coated with cooking spray. Top with Parmesan cheese and reserved crumbs. Bake, uncovered, for 30–35 minutes or until bubbly.
“This is a remake of an old favorite made more healthy and low fat.”
CAROLYN KEESE, SENECA