Poppy Seed Chicken

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Poppy Seed Chicken retains the full flavor of the popular chicken casserole but with less-heavy ingredients.
Serves 6


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1 tablespoon canola oil
1/2 cup chopped onion
1/4 cup finely chopped celery
1 tablespoon minced fresh garlic
2 tablespoons all-purpose flour
1 cup unsalted chicken stock
1/2 cup half-and-half
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups chopped cooked chicken breast
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup fresh breadcrumbs
1/4 cup sliced almonds
2 tablespoons butter, melted


Hands-on: 30 Minutes
Total: 1 Hours

1. Preheat oven to 350°.

2. Heat oil in a saucepan over medium heat. Add onion and celery; cook 6 minutes. Add garlic and flour; cook 2 minutes. Combine stock and half-and-half, and ­gradually add to saucepan, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Remove from heat, and stir in chicken, parsley, poppy seeds, Worcestershire sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Scrape the mixture into an 11 x 7-inch glass or ceramic baking dish. Combine breadcrumbs, almonds, and melted butter in a bowl, and toss to combine. Sprinkle breadcrumb mixture over top of casserole, and bake at 350° for 30 minutes.

Created date

December 2012

Nutritional Information

Calories 235
Fat 12.7 g
Satfat 4.8 g
Sodium 288 mg