Poppy Seed Chicken Casserole
Yield
8 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| 8 | ounces |
mushrooms
sliced |
|
| 5 | cups |
chicken
cubed, cooked |
|
| 1 | can |
soup, cream of chicken
condensed |
|
| 1 | cup |
sour cream
|
|
| 2 | ounces |
pimentos
drained |
|
| ½ | cup |
margarine
melted |
|
| 1 ⅓ | cups |
crackers
crushed |
*
|
| 2 | teaspoons |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 1.2 | l |
chicken
cubed, cooked |
|
| 1 | can |
soup, cream of chicken
condensed |
|
| 237 | ml |
sour cream
|
|
| 57.8 | ml/g |
pimentos
drained |
|
| 118 | ml |
margarine
melted |
|
| 315 | ml |
crackers
crushed |
*
|
| 1E+1 | ml |
poppy seed
|
|
Directions
In a skillet, melt margarine.
Sauté mushrooms until tender. Stir in chicken, soup, sour cream and pimiento, mix well.
Spoon mixture into a greased 2-quart casserole.
In a small bowl combine topping ingredients (½ cup margarine, the crushed crackers and 2 teaspoons poppy seed).
Sprinkle over the chicken.
Bake at 350℉ (180℃). for 20 minutes.
