My family has always loved Poppy Seed Chicken. The classic version. I do too, but I’ve really been trying to cut out some of the processed food in our lives, the key word being some.
So I decided to revamp the classic Poppy Seed Chicken recipe into the new and improved Healthier Poppy Seed Chicken with absolutely no canned cream soup. I decided to use my homemade Cream of Something Soup Mix as the base with added salt for flavor. Topped off with light sour cream and you have yourself a creamy, flavorful sauce.
This is the point where I’ll just be honest and tell you that this recipe doesn’t taste exactly the same as it’s classic counterpart. It’s good, but not the same.
Well, here you go…see for yourself…
Poppy Seed Chicken {no canned cream soup}
- 4 boneless skinless chicken breasts (cooked and cubed)
- 3 cups chicken broth
- 1 cup Cream of Something Soup Mix
- 1 tsp salt (or more to taste)
- 1 cup light sour cream
- 1-2 tbs poppy seeds (or more to taste)
- 1 sleeve low fat ritz crackers or bread crumbs (crushed)
- 1 tsp Olive Oil
- 1 pkg bow tie pasta (cooked)
- Place chicken breast in a large bowl and set aside.
- Place chicken broth in medium sauce pan and add soup mix and salt.
- Heat over medium-high heat until the sauce begins to thicken.
- Once sauce reaches desired consistency, add sour cream and mix thoroughly.
- Add sauce to chicken breast and stir to combine.
- Spread chicken mixture in the bottom of a 9×13 inch baking dish.
- Sprinkle with poppy seeds.
- Mix olive oil with cracker/bread crumbs and spread over top.
- Bake in 375 oven for 30 minutes or until golden and bubbly.
- Server over bow tie pasta.
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