So, I found this recipe for this deliciousness, Poppy Seed Chicken casserole, some time back and I’ve made it for my family and friends many times over. I did however make some slight changes— and I hope you give it a try! My husband said it’s one of his favorites. I made this recently to thank him for helpin’ me replace my foyer light fixture. (Sometimes we gotta do this!), it was a great trade off and a win-win if you ask me!
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!
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