Poppy Seed Chicken Casserole Recipe
Ingredients
1 cup sliced fresh mushrooms
2 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 cup skim milk
1/2 teaspoon chicken-flavored bouillon granules
1 (8-ounce) carton plain low-fat yogurt
2 tablespoons dry vermouth
1 (8-ounce) can sliced water chestnuts, drained
3 cups chopped, cooked chicken or turkey breast (skinned before cooking and cooked without salt)
1/4 cup fine, dry breadcrumbs
2 teaspoons margarine, melted
2 teaspoons poppy seeds
Directions
Saute mushrooms in 2 tablespoons margarine n a medium skillet until tender.
Remove mushrooms; set aside, reserving liquid in skillet.
Add flour to skillet, stirring until smooth.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk and bouillon granules; cook over medium heat, stirring constantly with a wire whisk, until thickened.
Stir in mushrooms, yogurt, vermouth, water chestnuts, and chicken.
Spoon chicken mixture into a 11/2-quart casserole.
Combine breadcrumbs and 2 teaspoons margarine; sprinkle over chicken mixture.
Sprinkle with poppy seeds.
Bake at 350° for 20 minutes or until thoroughly heated (Do nor overcook).
Remove mushrooms; set aside, reserving liquid in skillet.
Add flour to skillet, stirring until smooth.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk and bouillon granules; cook over medium heat, stirring constantly with a wire whisk, until thickened.
Stir in mushrooms, yogurt, vermouth, water chestnuts, and chicken.
Spoon chicken mixture into a 11/2-quart casserole.
Combine breadcrumbs and 2 teaspoons margarine; sprinkle over chicken mixture.
Sprinkle with poppy seeds.
Bake at 350° for 20 minutes or until thoroughly heated (Do nor overcook).
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
