Monday, September 19, 2011

Poppy Seed Chicken Casserole


Adapted from: Everyday Health

For our second week of having a night class, this is a follow-up to our baked ziti as a make-ahead-of-time meal that's leftover friendly. If you're a mushroom lover like me, I would recommend adding mushrooms to the dish but for those who have a slight mushroom aversion - like Lauren! :) - you might have to get a little more creative to spice up this one.

Ingredients:
  • 4 skinless boneless chicken tenderloins, chopped
  • 1/4 tsp salt
  • 1/4 tsp black ground pepper
  • 1 tbsp poppy seeds
  • 8 oz fat free sour cream
  • 10 3/4 oz cream of chicken soup, reduced-fat and reduced-sodium, condensed
  • cooking spray
  • 10 saltines, crushed
  • 6 oz egg noodles (may be called "extra wide" noodles)

Directions:
Preheat over to 350°F.

Cook noodles according to package directions.

Combine chicken, salt and pepper, sour cream, poppy seeds, and chicken in a large bowl. Stir until blended well. Once noodles are finished cooking, drain and stir into the bowl. Coat a baking dish with cooking spray and spoon contents of bowl into the dish.

Top with crushed saltines. Coat with cooking spray. Bake for 30 minutes or until thoroughly heated.

Yield: 4 servings

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