Saturday, January 20, 2018

Poppy Seed Chicken Casserole

One of my favorite simple casseroles is Poppy Seed Chicken.  This is an easy weeknight or weekend recipe that is popular at potlucks, and a good one to serve when company's coming.

Its texture is both creamy and crunchy and that wonderful butter flavor is just perfect!

Give it a try.


 4 boneless, skinless, chicken breast halves
1/2 cup butter, melted
1 sleeve Ritz crackers, crushed
1 tsp. poppy seeds
1 (8oz.) sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese

Boil chicken over high heat about 20 minutes.
Remove chicken and let cool, then shred. Preheat oven to 350 degrees.

Combine the butter, crackers, and poppy seeds in a bowl; set aside.

Blend sour cream and soup in a bowl. Pour half of soup mixture into a 9x9-inch baking dish. Add the shredded chicken. Then add remaining half of soup mixture on top. Sprinkle with cheddar cheese then top with the cracker mixture.

Bake at 350 degrees for 25-30 minutes , till bubbly.

Serve with/over rice or noodles with a green vegetable on the side.

Enjoy ~Everything in Moderation

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