| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Boned and skinned chicken breast halves; cooked and chopped |
| 8 |
oz |
Fat-free sour cream |
| 1 |
cn |
Reduced fat cream of chicken soup |
| 1 |
cn |
Waterchestnuts; canned, sliced |
| 1 |
c |
Slivered almonds |
| 1/2 |
c |
Butter; (softened) |
| 1 1/2 |
c |
Crackers; coarsely crushed |
| 1/2 |
c |
Lowfat cheddar cheese; shredded |
| 2 |
tb |
Poppy seeds; (I used just under one Tbsp) |
INSTRUCTIONS
Mix sour cream and soup well. Pour over chicken, nuts, and chestnuts and
blend well. Spread in 9 x 13 pan. Combine butter, crumbs, and cheese and
spread over top. Sprinkle poppy seeds over. Bake at 350° for 40 minutes.
My Notes: Original poster said 9 x 13 pan was too large. I used 4 double
breasts which filled up the 9 x 13 pan nicely. I cut the breasts in half
and used enough chicken broth to just cover the breasts then baked them
uncovered in a 350 oven for 20 minutes. The chicken broth gives them a
lovely subtle flavour on their own. Just be sure to dump the broth so the
chicken doesn't continue to cook and dry the chicken before cutting into
one inch square pieces. I added minted baby peas to the dish. Was
excellent. This one definately goes into my big blue recipe book.
Posted to TNT Recipes Digest by Rayna Knighton <rayna@mail.iconz.co.nz> on
Mar 19, 1998
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