Monday, April 4, 2011

Poppy Seed Chicken

I am on a roll! I visited the little niece Eby on Saturday (oh and her mom and dad too) and Mary made dinner (I helped though!) and made this amazing recipe! It was so good!

Beware, Mary ate this the night before she had to take a drug test for a new job and the drug testing agency made her reschedule! (poppies are what they use to make opium!)

When I typed it up I made a few strategic changes (Greek yogurt, one of my favorites and brown rice)

Poppy Seed Chicken

4 boneless, skinless chicken breasts
1 16 oz container plain Greek yogurt
1 can 98% reduced fat cream of chicken soup
1 sleeve reduced fat Ritz crackers, crushed
1 Tbsp poppy seeds
1 stick butter, melted

Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water and let cool (save the broth for other things!) Tear cooled breasts into bite sized pieces. Mix together with Greek yogurt, cream of chicken soup and poppy seeds. Mix crushed Ritz crackers and melted butter. Sprinkle cracker mixture on top. Place in preheated 350°F oven until warmed through and cracker topping is golden, about 20-25 minutes.
Serve with brown rice.

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