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Poppy Seed Chicken

Poppy Seed Chicken

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

Cooking Light JANUARY 2013

  • Yield: Serves 6
  • Hands-on:30 Minutes
  • Total:1 Hour

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 12.7g
  • Saturated fat: 4.8g
  • Sodium: 288mg
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