lighter poppy seed chicken casserole with zucchini noodles

lighter poppy seed chicken casserole with zucchini noodles

Do you have a favorite childhood dish?

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I loved my mom’s poppy seed chicken growing up. That and her pork chops (re-created here) were two dishes I really looked forward to.

Common denominator here – cream of mushroom or chicken soup. Some type of creamy, condensed soup.

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I decided to do my own spin on the dish and make it a bit healthier. I made a “condensed soup” type sauce and added good veggies like zucchini noodles. Enter lighter poppy seed chicken casserole with zucchini noodles.

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Worked great!

This casserole has every bit of the creaminess and savoriness of the old dish, but less preservatives and calories.

Ever heard of the myth that poppy seeds can show up on a drug test? I’ve always wondered if that’s true or not. Not planning on having to test it out, but I’m curious.

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Pause to google…

So you can serve this with rice or just more zucchini noodles. I opted for rice because it’s how my mom served it.

I hope everyone had a good weekend. I know I’ve been MIA here lately. I’m working on the motivation side of this. It’s been a year, and I’ve been spending a lot of time thinking about what I want this space to be (if anything).

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So I’m just being patient and not too hard on myself to post right now. Hope you all enjoy this dish.

lighter poppy seed chicken casserole with zucchini noodles

Ingredients

  • 2 boneless, skinless chicken breasts, diced
  • 2 zucchini, spiralized
  • 2 tbs poppy seeds
  • 1/3 cup panko breadcrumbs
  • 8-10 butter crackers, crumbled
  • Homemade Condensed Soup:
  • 1 tbs butter
  • 2 tbs coconut oil
  • 1 onion, chopped
  • 3 tbs all-purpose flour
  • 1/3 cup white wine
  • 1/2 cup low sodium chicken or vegetable broth
  • 2 tbs sour cream
  • 1/2 cup plain Greek yogurt
  • 1 tsp each dried thyme and basil
  • Salt & pepper, to taste
  • Rice, for serving

Instructions

  1. Preheat the oven to 350 degrees and spray a casserole dish with olive or coconut oil spray (or oil to coat the bottom and sides).
  2. In a large skillet over medium heat, add the butter and coconut oil. Add onion and saute until translucent, about 5-6 minutes. Add flour and let cook out about 1-2 minutes - do not let burn. Pour in white wine and whisk, letting the wine cook out about 3 minutes. After the wine has cooked down, add the broth and whisk well. Turn heat down to low and cook about 5-6 more minutes. Off the heat, add the sour cream, Greek yogurt, herbs, salt & pepper.
  3. To the casserole dish, add the diced chicken, zucchini, poppy seeds and pour the condensed soup mixture over the top. Stir a bit to combine. Top with breadcrumbs and crackers. Bake until the chicken is cooked, about 45-55 minutes. Check frequently to make sure breadcrumbs do not burn and if they look too dark, cover. I did not need to, but every oven is different.
http://www.supperthymestories.com/lighter-poppy-seed-chicken-casserole-zucchini-noodles/

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2 Comments

  1. I’m in love with your blog! All your recipes are so good, I tried this one yesterday and it turned out to be so delicious. Thank you for sharing them!

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