Friday, November 6, 2009

Poppy Seed Chicken

this recipe is the seriously, we love it. i think its my hubby's favorite thing that we have. probably b/c his mom always made it for him & now i get to make it. it had been awhile since we had it, so i decided to bring it back out last night. oh so yummy. i didn't take any pictures as i was making it, i just totally forgot. (i blame it on pregnancy!!) but its a really simple recipe to make & most of the stuff, you probably already have at home. ** i did borrow the above picture from kelly's korner recipes.

4 boneless skinless chicken breast, cooked & shredded/cubed
2 cans cream of chicken soup
16 oz (2 cups) of sour cream
1 stick of butter
1 sleeve of ritz crackers

preheat oven to 350. grease a 9x13 pan. boil chicken breast, allow them to cool & then cube or shred them. mix soups & sour cream in bowl. add chicken. sprinkle in poppy seeds. (i didn't give a specific amount b/c it really doesn't matter. i use a good bit. you want them to be visible throughout the casserole) stir the soups, sour cream, chicken & poppy seeds together. pour ingredients into the pan. melt butter. crush ritz crackers in a bowl & pour the melted butter over the top. mix well. spread the crushed buttery ritz over the chicken mixture in the pan. bake 25 minutes. Enjoy!!!

a few tips:
* i have had this casserole over white rice, its yummy.
* if the casserole seems a little runny, add more chicken or serve over rice.
* only occasionally does it look runny when i make it. i can't really explain it. i guess its the size & amount of the chicken.
* you can use 1 can cream of mushroom & 1 can cream of chicken. it still taste good. i just use 2 b/c my hubby likes it better that way.

1 comment:

Amanda Lemonds said...

I cooked this last night too!!!! YUMMY! We had some asparagus and hollandaise sauce with good! Great minds think alike right???