Ingredients
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1
-
1
-
8
-
1/2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
My Lightened Veggie Version of Poppy Seed Chicken, The original recipe of Recipe #269300 belongs to diner524 When I made it to suite my needs she suggested that I post it as a new recipe Here it is, it’s very tasty and the fat has been trimmed significantly diner524 adds the suggestion that this could be served with whole wheat pasta or brown rice , I made this on Saturday for our dinner with every dish having poppy seeds in it (a total of 6 dishes including diner524’s original Recipe #269300, several sides and a dessert) I am still on poppy seed over-dose I cut this recipe in half, except for the soup used an entire can Cream of Mushroom to keep it completely vegetarian for son’s GF Baked it in an 8×8 baking dish They loved it I had to give her the recipe before they left Thanks for posting (Made for PRMR), Good! I subbed cream of mushroom soup, though, to keep it strictly vegetarian My carnivorous husband gave it a thumbs up, too!
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Steps
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1
Done
|
Preheat Oven to 350f. |
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2
Done
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Mix Two Cans of Soup With Sour Cream in a Deep Sided Casserole and Combine Well. |
|
3
Done
|
When Well Mixed Stir in the "chicken" Until Well Separated and Coated With the Soup Mix. |
|
4
Done
|
Place Crackers in a Plastic Bag and Gently Crush Them. |
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5
Done
|
Add Poppy and Shake to Mix and Then Over the Chicken and Soup Mixture. |
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6
Done
|
Drizzle the Oil Over the Crackers. |
|
7
Done
|
Bake For 30-40 Minutes Until It Begins to Bubble Around Edges and the Crackers Are Golden Brown. |
