Poppy Seed Chicken

I tried another new recipe on Sunday... (another) one of my New Year's Resolutions is to try at least one new recipe a week. Our dinner rotation is getting a little boring so I'm hoping to add some new winners! We're 2 for 2 on the week... after Saturday's Chicken Tortilla Soup (which, by the way, was even more delicious leftover the next day, just as I suspected...), the Poppy Seed Chicken we had on Sunday night was a hit too! It tastes much richer and much un-healthier than it actually is... which is always a good thing in my book! I served this with some fresh sauteed green beans. We discovered that when the green beans mixed together with the sauce from the chicken, it tasted a whole lot like Green Bean Casserole... it was delicious. Next time I might try mixing the green beans in from the get-go.

I snagged this recipe from the Cooking with LT blog... this lovely lady has definitely got it going on in the kitchen. Hop on over and check out some of her great recipes when you get a minute.


Enough talk... enjoy the recipe!

Poppy Seed Chicken (from Cooking with LT blog)

You will need:

• 4 chicken breasts
• 1 cup fat-free sour cream
• 1 can reduced fat, low-sodium cream of chicken soup
• 40-50 Wheat Thins crackers, crushed
• 1 tbsp. melted butter
• 2 tbsp. poppy seeds
• Salt and pepper

Preheat oven to 350.

Cover chicken breasts (with water. Bring to a boil, then simmer for 15 minutes or until chicken is cooked through.

Cut chicken into bite size pieces and put in the bottom of a greased 8x8 or 9x9 baking dish.

Mix sour cream and soup in a bowl. Pour mixture over chicken.

Mix cracker crumbs, melted butter, and poppy seeds together; sprinkle cracker mixture over chicken/soup.

Season with salt and pepper.

Bake for 30 minutes.

Enjoy!