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Poppy Seed Chicken with Havarti

by on September 9, 2009 in Casseroles, Main Courses September 9, 2009 CasserolesMain Courses
See post on vanderbiltwife’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

A revamped Southern casserole, this is made with homemade cream sauce and plain yogurt instead of sour cream. Havarti kicks it up a notch in sophistication.

Ingredients

  • 4-½ Tablespoons Butter, Divided
  • 3 Tablespoons Flour
  • 1-½ cup Milk
  • 2 teaspoons Chicken Base Or Bouillon
  • 1 pound Boneless, Skinless Chicken Breasts
  • 3 ounces, weight Havarti Cheese
  • 1 Tablespoon Poppy Seeds
  • ⅓ cups Plain Yogurt
  • ⅓ cups Soft Bread Crumbs

Preparation

In a saucepan over heat, melt 3 tbsp. butter. Whisk in 3 tbsp. flour. Whisk for one minute or until bubbly. Whisk in milk; stir continuously for 5 minutes or until thickened. Add salt, pepper, and bouillon. Remove from heat.

Stir in chicken, cheese, and poppy seeds. Keep stirring until cheese is all melted. Fold in yogurt. Pour into a casserole dish.

Top with bread crumbs; dot with remaining 1 1/2 tbsp. butter. Cook at 350F for 40 to 50 minutes. Serve over rice or noodles.

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rebexas on 9.15.2009

pretty good! i did add more breadcrumbs to cover the top, and had to add more salt at the end. the cheesy sauce was excellent!

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stylistmama on 5.19.2010

I loved this! And so did my three year old, which is saying A LOT. I was drawn to it because the sauce was homemade (and really did only take five minutes!). I substituted 1/2 cup of white wine for some of the milk, which gave it an extra oomph. I cut my chicken into strips (which meant it only had to cook about 25 minutes) and used multigrain crackers on top because I was too lazy to make bread crumbs. LOVE the addition of yogurt and havarti – great dish!

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