Comfort food. Healthier comfort food. Have I sold you yet? I am obsessed with this dish. I came up with this recipe the other day because I was craving some creamy chicken. My friend, Danielle, is the southern cooking girl. She is a great cook and makes the best food, especially down home southern food. She makes an amazing poppy seed chicken. I had that dish in mind when I created this recipe.
This chicken dish is so easy to make. It is like a poppy seed chicken, but without the poppy seeds. You could easily add them in if you like them, or just make it as is if you don’t. I also used Club crackers instead of Ritz crackers. Just because I’m not a big Ritz cracker fan, but you could use either. I tweaked this recipe to make it healthier. I made my own cream of chicken soup. I cannot stand cream of chicken soups that you buy at the store. I find them disgusting. They’re full of preservatives and very high in salt. I appreciate their convenience but to me it is just not worth it. You can use a can of cream of chicken soup, or you can use my recipe to make your own. I would normally put sour cream in this dish, but this time I replaced it with plain, nonfat yogurt to make it healthier.
Here’s why it’s healthier:
All natural, plain, nonfat yogurt vs. low-fat sour cream
Calories 100 320
Total fat 0 g 20 g
Saturated fat 0 g 16 g
Sodium 150 mg 200 mg
Potassium 510 mg 0
Carbohydrates 15 g 16 g
Sugar 15 g 16 g
Protein 11 g 16 g
Calcium 40% 32%
*This is per 1 cup of yogurt and 1 cup of sour cream.
As you can see, the yogurt is lower in calories, fat, sodium, and is high in potassium. Yogurt is a much better choice than sour cream here!
That being said, I do not recommend this substitute for everyone. Stick with sour cream and not the yogurt substitute if you have kidney problems and need to limit your potassium. Yogurt is rich in potassium, so while it is a great benefit for most of us, for someone with kidney disease it would not be a good place to get potassium.
Here’s the recipe:
Creamy Steamy Southern Chicken
10 frozen chicken breasts
homemade “cream of chicken”
8 oz. plain, nonfat yogurt
1 sleeve Club crackers
3 T butter, melted
1. Place frozen chicken breasts into 9×13 baking dish. Follow directions for baking. [My bag of Kroger frozen chicken had instructions to bake at 375 degrees for 40-50 minutes]
2. While chicken is baking, make homemade cream of chicken [or you can skip this step if you are using the canned stuff]
3. Add yogurt to cream of chicken.
4. Crumble crackers and add to melted butter. Coat crackers in butter.
5. Remove chicken from oven when thoroughly cooked and pour yogurt/cream of chicken mixture over top.
6. Top with cracker crumbs.
7. Cook in oven at 350 degrees for 25-30 minutes, until everything is warmed and slightly brown.