Creamy Poppy Seed Dressing Low Fat Recipe With Chicken

POPPY SEED CHICKEN

Steps:

• Mix together cooked chicken, cream of chicken soup, poppy seeds, and sour cream. Lightly grease 11x7-inch baking dish. Spoon mixture into dish.
• Pour melted butter over cracker crumbs and stir together. Sprinkle over casserole.
• Bake at 350°F for 35 minutes or until hot and bubbly.

HEALTHIER POPPY SEED SALAD DRESSING FOR 2

Steps:

• Mix water, vinegar, sugar, olive oil, cornstarch, salt, onion powder, mustard powder, and poppy seeds in a saucepan. Bring mixture to boil; cook, whisking constantly, until dressing is thickened, 30 seconds. Remove from heat and cool.

LOW-FAT POPPY SEED CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a greased baking dish, combine sour cream, soup, poppy seeds, and cooked chicken.
• Bake, uncovered, for 20 minutes.
• Remove from oven, and sprinkle slivered almonds over top.
• Continue baking for 10-15 minutes or until almonds are toasted.

CREAMY POPPY SEED CHICKEN CASSEROLE

Steps:

• Combine the first 4 ingredients and spoon into a lightly greased baking dish.
• Combine crushed crackers and butter.
• Sprinkle over chicken mixture.
• Bake, uncovered, at 350 for 30 minutes.

LOW-FAT POPPY SEED CHICKEN

Steps:

• Combine chicken, soup, sour cream, diced onion and poultry seasoning in a baking dish. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350°F oven 15-20 minutes until heated through.

CREAMY POPPY SEED DRESSING (LOW-FAT)

Steps:

• In a bowl whisk the first 4 ingredients until smooth and combined.
• Mix in poppy seeds.
• Chill until ready to use.

POPPY SEED CHICKEN CASSEROLE

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

LOW-FAT POPPY SEED DRESSING

Steps:

• In a small bowl, whisk together salad dressing, milk, sugar, vinegar, and poppy seeds. Chill until ready to use.

SAUCY POPPYSEED CHICKEN SKILLET

Steps:

• Cook chicken in hot oil in large covered skillet on medium-high heat 4 min. on each side or until each breast is evenly browned on both sides.
• Mix dressing, broth, garlic and ginger until blended; pour over chicken. Bring just to boil; simmer on medium-low heat 3 min. or until chicken is done (165ºF).
• Add peaches and peas; mix well. Cook 2 to 4 min. or until peaches and peas are heated through, stirring occasionally.