Low Fat Poppy Seed Chicken
Savor comfort food made guilt-free with this Low Fat Poppy Seed Chicken recipe, a lighter twist on a homestyle favorite. Tender, shredded chicken breast is coated in a creamy blend of low-fat Greek yogurt and low-sodium cream of chicken soup, seasoned with garlic and onion powder for a flavorful touch. Topped with a golden layer of crushed reduced-fat Ritz crackers and sprinkled with delicate poppy seeds, this casserole delivers indulgent texture without the extra calories. With just 15 minutes of prep time and a short bake, it's a perfect weeknight dinner option. Pair it with steamed vegetables or a fresh green salad for a complete and satisfying meal that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) chicken breasts
- 1 cup low-fat plain Greek yogurt
- 1 can (10.5 oz) low-sodium cream of chicken soup
- 2 tablespoons poppy seeds
- 1 sleeve (about 30 crackers) reduced-fat Ritz crackers
- 2 tablespoons (melted) butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- as needed olive oil cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil cooking spray.
Cook the chicken breasts: Bring a pot of water to a boil and cook the chicken breasts until fully cooked (internal temperature of 165°F or 74°C), approximately 12-15 minutes. Remove the chicken from the pot, let it cool slightly, then shred or dice it into bite-sized pieces.
In a large bowl, mix together the low-fat Greek yogurt, low-sodium cream of chicken soup, garlic powder, onion powder, black pepper, and salt until well combined.
Stir the shredded chicken into the yogurt mixture, coating it evenly. Transfer the mixture to the prepared baking dish and spread it out in an even layer.
Crush the reduced-fat Ritz crackers into crumbs. In a small bowl, mix the cracker crumbs with the melted butter until the crumbs are lightly coated.
Sprinkle the buttery cracker crumbs evenly over the chicken mixture in the baking dish. Next, sprinkle the poppy seeds evenly over the top of the crackers.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the dish is heated through.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Enjoy with a side of steamed vegetables or a simple green salad.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.0 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 589 mg | 45% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
