Healthy Poppyseed Chicken Casserole

Oh my goodness you guys! This is so tasty! I’m always looking for good, healthy, chicken casseroles that are freezer friendly! If you have been following me at all on instagram or on here you know I like to do a little bit of meal prep on the weekend (like one recipe) to divide up and put in the freezer to add to the stock pile for lunches for me and my husband. This weekend I decided to try something new and add a new recipe to the rotation. I found it on Dashing Dish and absolutely love it!

Chicken Poppyseed casserole.
Chicken poppyseed casserole.

Healthy Poppyseed Chicken Casserole
Recipe type: Main Dish
Serves: 6
  • 13 oz cooked Boneless skinless chicken breasts (or 3½ cups)
  • ½ cup Unsweetened almond milk
  • ½ cup Chicken broth
  • 1 tbs Cornstarch, dissolved in 2 tbs cold water 3
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Pepper (or to taste)
  • 1 pkt Stevia
  • 1.5 tbs Poppyseeds (to taste)
  • 1¼ cup Plain low fat Greek yogurt
  • ¼ cup Parmesan cheese, grated
  • 1 lb green beans ( or veggie of choice)
  • Topping:
  • ⅛ cup Parmesan cheese, grated
  • ½ cup bread crumbs
  1. To a mediumpot, add milk and chicken broth. Turn heat to medium high, and bring to a boil. Once milk reaches boil, turn heat down to medium low.
  2. Whisk in dissolved cornstarch, and the rest of the seasonings. Continue to whisk until mixture starts to thicken up.
  3. Turn off heat, and let cool for a few minutes before adding the yogurt. Add poppyseeds, parmesan cheese and greek yogurt to the pot and whisk to combine. (Mixture should be fairly thick and creamy).
  4. Preheat oven to 375 degrees. Spray a 9x13" baking dish with cooking spray.
  5. Mix sauce, chicken and green beans in a separate bowl to combine and transfer to prepared dish.
  6. Top with topping mixture.
  7. Bake for 25-30 minutes, or until topping is golden brown.

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