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Poppy Seed Chicken Casserole
from Sue Ann Grothy/Serving Size: 6
1 tablespoon margarine
8 ounces mushrooms -- sliced
5 cups cooked chicken -- cubed
1 can cream of chicken soup -- condensed
1 cup fat-free sour cream
2 ounces pimientos -- drained
1/2 cup margarine -- melted
1 1/3 cups crackers -- finely crushed
2 teaspoons poppy seeds
vegetable cooking spray

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray.

In a large skillet, sauté the mushrooms in 1 tablespoon of margarine until tender.

Stir in the cooked chicken, chicken soup, sour cream and pimiento; mix well. Spoon this mixture into the casserole dish.

In a small bowl, combine the melted margarine, cracker crumbs and poppy seeds. Sprinkle over the casserole.

Bake for 20 minutes or until hot and bubbly.

Per Serving: 644 Calories
30g Fat (42.7% calories from fat)
45g Protein
46g Carbohydrate
2g Dietary Fiber
105mg Cholesterol
1170mg Sodium

Substituting low fat or fat free ingredients can lower the fat and cholesterol in a recipe.
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