Poppy Seed Chicken Makeover

One of my brother's favorite meals is poppy seed chicken.  I have to agree that it's pretty delicious.  Healthy it is NOT.  I mixed it up a little and used a homemade "cream sauce" and Greek yogurt.  A little less butter.  And corn flakes instead of crackers.  I don't really know what the nutritional difference is, but I think it's got to be a least a little better for you.  Right?  I'd really like to do something even healthier for the topping, but we'll see...it won't be any time soon.  I have to admit that I was surprised at how amazing it tasted!  The Greek yogurt really brings a whole new level of flavor to the dish.  Totally scrumptious.  

Poppy Seed Chicken

Ingredients:

2/3  c "S.O.S." mix, reconstituted (click here for recipe)

5  c chicken breasts, cooked and cubed (or shredded, if you're like me)

1  c plain Greek yogurt

1  tsp celery salt

1  tsp minced garlic

1  Tbsp lemon juice

2  c corn flakes, somewhat crushed

1/3  c butter or butter substitute, melted

1  Tbsp poppy seeds

Directions: 

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done.  Let chicken cool and cut into cubes or shred.  Place into 9x13 casserole dish.  Meanwhile, make up your cream soup (for directions, click here).  Add Greek yogurt, celery salt, garlic, and lemon juice to cream soup.  Stir.  Pour over chicken in casserole dish.  

In a separate bowl, stir together crushed corn flakes, butter, and poppy seeds.  Sprinkle over chicken and sauce.   

Bake for about 30 minutes until the top is browned and the sauce is bubbly.

Enjoy! (It's especially tasty over rice...)