Poppy Seed Chicken
This Poppy Seed Chicken casserole is great for taking into a friend who had a baby and freezes well for those busy nights.
Ingredients
- 5 cups chicken breasts, cooked and cubed (or shredded)
- 1 cup sour cream
- 2 (10.75 ounce cans) condensed cream of chicken soup
- 2 cups crushed Ritz crackers, (about 1 1/2 rolls of crackers)
- 1/2 cup butter, melted
- 1 Tablespoon poppy seeds, (optional)
- optional 2 cups cooked rice
Equipment
9x13 baking dish (this one from Pyrex is great)
Instructions
- Preheat oven to 350 degrees.
- Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.
- Stir together the condensed soup and sour cream. If you wish to add the additional flavorings see notes. Pour over the chicken.
- In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.
- Bake for 20-30 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.
Notes
Additional Ingredients to make this a little fancier. Just mix in the sour cream mixture if desired. Not necessary but optional!
- 1 teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon minced garlic
- 1 Tablespoon lemon juice
- 1/4 teaspoon pepper