| Poppy Seed Chicken Casserole
from Sue Ann Grothy/Serving Size: 6 |
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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 |
| Substituting low fat or fat free ingredients can lower the fat and cholesterol in a recipe. | |
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