Poppyseed Chicken Bake (DF)

‍ ‍Dairy-Free Poppyseed Chicken Bake

Not a can in sight! This healthier, dairy-free poppyseed chicken recipe is a cozy, easy weeknight dinner made with tender chicken, a creamy dairy-free sauce, buttery crackers, and poppyseeds. It has all the comforting flavors of a southern classic poppyseed chicken without the dairy, making it a great option for dairy-free family dinners and easy meal prep. Serve it over rice or your favorite grain for a simple, comforting meal.

ingredients:

• Extra virgin olive oil

• ¼ cup ghee, melted

• 1 sleeve Ritz crackers, crumbled

• 1 tablespoon poppyseeds, divided

• 1 cup chopped celery

• 1 cup diced yellow onion

• Kosher salt

• 1 teaspoon ground black pepper

• 4 cloves garlic, minced

• 6 cups shredded chicken (about 2 ½ lb chicken)

• 1 cup dairy-free sour cream (I like Forager brand)

• ½ cup dairy-free yogurt (I like Forager brand)

• 1 tablespoon lemon juice

Method:

1. Preheat the oven to 350F. Grease a 9x13 inch casserole dish with 1 tablespoon of olive oil and set aside.

2. In a small mixing bowl, combine the melted ghee, crumbled crackers, 1 teaspoon poppyseeds and a pinch of salt. Toss until fully combined and set aside.

3. Heat a skillet to medium heat and add 2 tablespoons olive oil, celery, onion, black pepper and 1 teaspoon kosher salt. Sauté for 5 minutes or until just softened. Add the garlic and sauté for 1 more minute.

4. Transfer the sauteed veggies to a large mixing bowl with the shredded chicken (*see note), sour cream, yogurt, lemon juice, 2 teaspoons poppyseeds and ½ teaspoon kosher salt. Mix until fully combined and transfer to the prepared casserole dish.

5. Sprinkle the ritz cracker topping over the poppyseed chicken and bake for 25 minutes until bubbly and fragrant. Serve hot with rice or noodles.

   Note: if you’re not using rotisserie chicken, make sure to season your chicken generously with salt and pepper to your liking before Step 4.

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Poppyseed Chicken Bake

Yield: 4

Author: Elise Smith

Not a can in sight! This healthier, dairy-free poppyseed chicken recipe is a cozy, easy weeknight dinner made with tender chicken, a creamy dairy-free sauce, buttery crackers, and poppyseeds. It has all the comforting flavors of a southern classic poppyseed chicken without the dairy, making it a great option for dairy-free family dinners and easy meal prep. Serve it over rice or your favorite grain for a simple, comforting meal.

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Ingredients

• Extra virgin olive oil
• ¼ cup ghee, melted
• 1 sleeve Ritz crackers, crumbled
• 1 tablespoon poppyseeds, divided
• 1 cup chopped celery
• 1 cup diced yellow onion
• Kosher salt
• 1 teaspoon ground black pepper
• 4 cloves garlic, minced
• 6 cups shredded chicken (about 2 ½ lb chicken)
• 1 cup dairy-free sour cream (I like Forager)
• ½ cup dairy-free yogurt (I like Forager)
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350F. Grease a 9x13 inch casserole dish with 1 tablespoon of olive oil and set aside.
2. In a small mixing bowl, combine the melted ghee, crumbled crackers, 1 teaspoon poppyseeds and a pinch of salt. Toss until fully combined and set aside.
3. Heat a skillet to medium heat and add 2 tablespoons olive oil, celery, onion, black pepper and 1 teaspoon kosher salt. Sauté for 5 minutes or until just softened. Add the garlic and sauté for 1 more minute.
4. Transfer the sauteed veggies to a large mixing bowl with the shredded chicken (*see note), sour cream, yogurt, lemon juice, 2 teaspoons poppyseeds and ½ teaspoon kosher salt. Mix until fully combined and transfer to the prepared casserole dish.
5. Sprinkle the ritz cracker topping over the poppyseed chicken and bake for 25 minutes until bubbly and fragrant. Serve hot with rice or noodles.

Notes

Note: if you’re not using rotisserie chicken, make sure to season your chicken generously with salt and pepper to your liking before Step 4.