So, I found this recipe for this deliciousness but I made some slight changes—give it a try! My husband said it’s one of his new favorites. I made it to thank him for helpin’ me replace my foyer light fixture and it was a great trade off!
POPPY SEED CHICKEN
2 chicken breasts (cooked and shredded)
1/4 c. each of sliced mushrooms, celery & onion
1 T. olive oil
1/2 c. sour cream or plain yogurt
1 can cream of chicken soup
1 c. crushed Ritz crackers (1 sleeve)
1/4 c. melted butter
1/2 T. poppy seeds
1/4 t. lemon juice
minced garlic, pepper, salt, thyme (to taste)
Preparation: Preheat oven to 350º. Saute your mushrooms, onion and celery in a hot skillet with the olive oil. Saute til tender. Mix these veges with the chicken in a 8″ square bakin’ dish and set aside . In a small bowl cream together the soup and sour cream and add your spices (to taste) and lemon juice. Combine well and pour over the chicken. In a separate bowl, mix the crushed crackers and poppy seeds with the melted butter. Blend well until all the cracker crumbs are coated. Pour over the chicken mix and bake for 30 minutes.
Side recommendations: a salad (as pictured) or steamed broccoli that you can mix in with the casserole. This will be a BIG hit!