Ingredients Jump to Instructions ↓

  1. 3 cups cubed cooked chicken breast

  2. 2 cans (10-3/4 ounces each ) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

  3. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  4. 2 teaspoons poppy seeds

  5. 1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)

  6. 3 tablespoons reduced-fat butter, melted

  7. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the chicken, soup, sour cream and poppy seeds. In a small bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir remaining crumbs into chicken mixture. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.


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