RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 402
| View Recipe |
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| Recipe Name: |
Creamy Poppy Chicken |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.80
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve this with brown or white rice pilaf. |
| Comments: |
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Ingredients:
3 6-ozs chicken breast, boneless, skinless
1 to taste salt and pepper
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Directions:
Place chicken in pot and cover with 2 inches of water. Season water with salt and pepper to taste. Place whole bay leaf in water. Cover and simmer until chicken is tender, about 15 to 20 minutes. When chicken is tender I remove and cool until you can handle it without burning yourself (you can put chicken in cold water to move this along a little quicker). Cut or pull chicken into large bite- size pieces.
In separate bowl mix cream of chicken soup with sour cream and poppy seeds. Add the cooked chicken and stir to coat. Season with salt and pepper. Spoon into 1 ½-quart casserole dish.
Prepare topping by stirring the melted butter into the cracker crumbs and remaining 2 tablespoons of poppy seeds. Sprinkle the crumb mixture over the chicken mixture. Bake, uncovered, in 350-degree oven for 25 to 30 minutes or until bubbly. |
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| Nutrition per Serving: |
| Calories: |
513 |
Total Carbs: |
23.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
77.8 |
Fat: |
38.2 |
Protein: |
29.80 |
| Fiber: |
0.63 |
Sodium: |
300.82 |
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