A fabulous and easy casserole-type dish.


  • 6 chicken breasts
  • 2 teaspoons garlic salt
  • 1 tablespoon paprika
  • 1 can Cream of mushroom soup
  • 1 can Creamy Chicken Herb soup
  • 1 cup light or non-fat sour cream
  • 1 cup low-fat yogurt
  • 1 small onion, finely chopped
  • 1 tablespoon fresh rosemary, chopped
  • 4 tablespoons olive oil
  • ¼ cup white wine
  • 1 tube of Ritz crackers, crushed
  • 2-3 tablespoons poppy seeds
  • salt and pepper to taste


Toss chicken breasts with1 tbsp olive oil, garlic salt and paprika. Bake at 350∞F for 40 minutes until just browned. Bone and cut the chicken into large pieces.

Heat 1 tbsp olive oil, add the onions and rosemary, and sautee until transparent, deglaze with wine. Transfer to a casserole dish, add the chicken pieces. Mix the sour cream and soups together, and pour over the top. Mix the remaining 2 tbsp olive oil with the crushed crackers and poppy seeds, toss together and add to the top of the chicken dish. The casserole will have three layers: the onions/rosemary, the chicken and soup mixture, and the cracker and poppy seed mixture.

Bake at 350∞F for about 30 minutes until it starts to bubble. Serve over parsley-buttered noodles. This dish can be made a day ahead of time.

MacGourmet downloadPoppy Seed Chicken. To import, drag image to your MacGourmet recipe box.