Poppy Seed Chicken

Another great chicken casserole recipe for you to try!

Poppy Seed Chicken

• 6 boneless, skinless, chicken breasts, cooked and cubed
• 2 (10 3/4oz) cans fat free cream of chicken soup
• 1 (8 oz.) tub fat free sour cream
• 1 sleeve Ritz crackers, crushed
• 1/2 cup margarine, melted
• 1 Tbsp. poppy seeds

Place 1/2 of crushed Ritz crackers in bottom of greased 9x13 baking dish. In large bowl combine soup, sour cream and cubed chicken and pour over crackers. Top with remaining crushed Ritz crackers. Pour melted butter over crackers and sprinkle poppy seeds on top. Bake at 350 degrees for 25 minutes or until hot and bubbly in center.

Sweet and Sour Chicken

Here is a recipe I modified from one I found on Pinterest. Although it's not the healthiest recipe, it was definitely very tasty and made for some great leftovers! Let me know what you think!

Sweet and Sour Chicken

• 3-4 boneless, skinless chicken breasts, cubed
• 1 cup cornstarch (can substitute part or all with flour)
• 3 eggs, beaten (can substitute with 1 stick of butter, melted)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup canola oil

Sauce

• 3/4 cup sugar
• 1/4 cup ketchup
• 1/2 cup distilled white vinegar
• 1 Tbsp. soy sauce
• 1 tsp. garlic salt

Combine sauce ingredients in medium bowl and set aside. Shake together cornstarch and salt and pepper in large ziplock bag and then add cubed chicken and shake until evenly coated. Then dip chicken pieces into egg and place in heated skillet with oil on medium-high heat.*

Cook chicken over medium high heat until browned but not cooked through.

Place chicken in greased 9x13 casserole dish and toss with sauce until chicken is evenly coated. Bake at 350 degrees for about 45 minutes, stirring every 15 minutes. Serve over rice or noodles.

*Oven option- after tossing chicken in cornstarch and dipping in egg, place in greased 9x13 casserole dish and bake at 425 degrees for 20 minutes. Then add sauce to chicken and toss evenly, reduce heat to 350 degrees, return to oven, and bake for about 45 more minutes, stirring every 15 minutes.

Sensational Sides: Frozen Fruit Salad

Great summer recipe from my wonderful mother-in-law!

Frozen Fruit Salad

• 2 cups low fat sour cream
• 3/4 cup sugar
• 1 Tbsp. plus 1 tsp. lemon juice
• 1 (30 oz.) can fruit cocktail, drained
• 2 bananas, sliced
• 1 (10 oz.) jar maraschino cherries, diced and drained (keep juice)
• 2 Tbsp. juice from maraschino cherries

Combine ingredients in large bowl, and then spoon into 3 ice cube trays. Cover with wax paper and freeze for several hours. Set trays out about 15 minutes before serving to soften and enjoy!