POPPY SEED CHICKEN
This comforting chicken dinner is a sure-fire family pleaser.
Provided by Southern Living Editors
Time 50m
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Mix together cooked chicken, cream of chicken soup, poppy seeds, and sour cream. Lightly grease 11x7-inch baking dish. Spoon mixture into dish.
- Pour melted butter over cracker crumbs and stir together. Sprinkle over casserole.
- Bake at 350°F for 35 minutes or until hot and bubbly.
POPPY SEED CHICKEN
This simple yet delicious dish is terrific for dinner, but the leftovers are a bonus for lunch. It reheats really well in a microwave, so you may want to double the recipe. -Janet Zoss, Jackson, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice. , Spread into a greased 11x7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° until bubbly, about 30 minutes.
Nutrition Facts : Calories 668 calories, Fat 40g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 771mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
EASY SESAME CHICKEN STIR-FRY
This sesame chicken stir-fry is a very tasty, yet wholesome dish.
Provided by Mitchell Webber
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
- Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
- Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
- Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 34.6 g, Cholesterol 64.6 mg, Fat 10.3 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 1.9 g, Sodium 1133.3 mg, Sugar 5.7 g
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
THAI CHICKEN STIR-FRY SALAD
Skip the takeout counter and cook at home! A warm and flavorful Asian stir-fry tops a colorful salad or hot cooked rice for an unbeatable main dish.
Yield 8 servings
Number Of Ingredients 11
Steps:
- For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer™. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper into Stainless (8-qt.) Mixing Bowl; refrigerate until ready to serve.For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately on Simple Additions® Large Rectangular Platter with Handles.
Nutrition Facts : U.S. Nutrients per serving Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
POPPY SEED CHICKEN
A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual.
Provided by Janet Schaufele
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat to 350 degrees F (175 degrees C).
- Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
- Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
Nutrition Facts : Calories 601.8 calories, Carbohydrate 28.6 g, Cholesterol 128.6 mg, Fat 40.4 g, Fiber 1 g, Protein 29.7 g, SaturatedFat 18.4 g, Sodium 892.8 mg, Sugar 2.9 g
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