Friday, February 11, 2011

Mmm ..... mmmmmm .... poppy seed chicken casserole

We found this recipe on one of the blogs that Abby is always looking at to get some new ideas for dinner. I decided to try out my luck with the chef's hat and boy, it sure tasted good. Hope everyone else enjoys it as much as we did.



Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed
1 cup sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 T poppy seeds


Additional Ingredients to make it fancy:
1 tsp Worchestire sauce
1 tsp celery salt
1 tsp minced garlic
1 T lemon juice
1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. You can boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish. (We just fried the chicken and added a couple of seasonings and it was pretty good)

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. (We added everything except the celery salt) Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

2 comments: