Poppy Seed Chicken Casserole

3 cups cooked brown rice

5 cups cooked cubed chicken breast

subheading: Sauce:

1 cup homemade low-fat/fat-free Greek yogurt or fat-free sour cream (I do not recommend store-bought Greek yogurt because it will add a tang)

4 oz. fresh mushrooms, chopped

½ cup plain unsweetened almond milk

½ cup low-fat cottage cheese

1 tsp. crushed garlic (I used Trader Joe's brand)

½ tsp. salt

½ tsp. black pepper

1 tsp. dill weed

2 tsp. chicken base/bouillon

½ tsp. glucomannan

½ T Worcestershire sauce

Dash of red pepper

subheading: Crumbs:

1 T salted butter, melted

2 tsp. poppy seeds

2 T low-fat parmesan cheese (out of the green shake container)

⅓ cup old-fashioned oats

3 Light Rye Wasa Crackers, crumbled (you could probably substitute a few extra tablespoons of oats, or some Joseph's lavash bread crumbs)

Directions at briana-thomas.com

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