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Poppy Seed Chicken Make Over

Poppy Seed Chicken Make Over
Original Recipe:
1 pound cooked diced chicken
1 can (10.75 oz) cond. cream chicken soup
8 ounces sour cream
1 1/2 cup crushed Ritz crackers
1/2 cup melted butter
2 tablespoons poppy seeds


Pre-heat oven to 350 degrees. Combine chicken, soup and sour cream; place in 9×9 baking pan or 2-qt casserole. Combine crackers, butter and poppy seeds; sprinkle over chicken. Bake chicken uncovered for 20 minutes or until hot throughout. Serves 4

Revised Recipe
3 cups raw broccoli florets, steamed
1 pound cooked diced, boneless, skinless chicken breast
1 can (10.75 oz) reduced fat and sodium cond. cream chicken soup
8 ounce fat-free sour cream
1/4 cup 1% milk
1 cup crushed reduced fat Ritz crackers
3 tablespoons melted butter
1 tablespoon poppy seed
4 1/2 cups cooked medium grain brown rice


Preheat oven to 350 degrees. Place steamed broccoli in 9×9 baking pan or 2-qt casserole. Combine chicken, soup, sour cream and milk; spread over broccoli. Combine crackers, butter and poppy seeds; sprinkle over chicken. Bake chicken uncovered for 20 minutes or until hot throughout. Serve over cooked brown rice and with a glass of milk.
Serves 6

Recipe Make Over Guidelines:

1. Think nutrient rich foods; balance the meal and the day not just the recipe

2. Remember taste; make recipe adjustments that are acceptable to you

3. Don’t fight the change; if it doesn’t work, use another recipe

Used skinless chicken breast (stewed, roasted, grilled, or broiled)

Used reduced or fat-free soup, sour cream and crackers

Thinned with milk, made a gravy and created more servings

Added a vegetable (broccoli)

Kept butter (for flavor and nutrition), reduced amount used

Served over brown rice or whole wheat pasta

For nutritional analysis of recipes go to www.UtahDairyCouncil.com

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