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.

YOU WILL NEED:


 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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Paula Deen's Corn Casserole (a repost)

*This is a post from many years ago. But I share it every year at this time... And the teenager mentioned in this post has gone on to be a successful echocardiographer. 

Now, I know teenagers can be a little crazy at times; I've raised three of them. And I also know they come up with some pretty strange requests, but this request caught me off-guard.

My soon to be 18-year-old neighbor Gena, called me last week to say, "Sherri, I know what you can get me for my birthday. I want you to make me the corn casserole that you made for us a while back. That's what I want. Just the corn casserole."

Isn't that hilarious?

Well, I was both flattered and thrilled because it really doesn't cost much and it is simple to put together so sounded like she was letting me off easy!

This dish screams COMFORT! Smooth and creamy, yet firm. Buttery, cheesy, with a hint of sweet from the corn.

Try it out on your bunch and see if they appreciate as much as Gena.




You will need:

* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar

Directions:

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Enjoy~ Everything in Moderation

Chili Chicken casserole.

This is one of those casseroles that only needs to be made once a year, because, well, it is fat/calorie laden and it just tastes too good to eat small portions. It is also on my list of comfort foods, and you all know how I love to be comforted!

This would be my suggestion...only prepare this meal after you have had a great week dieting/starving, or have reached some sort of huge milestone or surpassed a goal or something else deserving of a splurge. Then, clean your dinner plate and don't look back. Not for at least, another year!

This delicious casserole was another winner from the Southpoint Church of God cookbook and was submitted by my friend Susan Darnell.

YOU MUST make this dish. It is rich, creamy, with a little kick of Mexican flavor.


My neighbor DJ called me the other day for the recipe and after she made it she took a photo for me so I could post this one. (Cause I still have a few months before I can make it myself!)

SO thank you Susan and DJ for allowing me to share this keeper!

YOU WILL NEED:



1/2 chopped onion
4 T. butter
3 cans cream of mushroom soup
1 4 0z. can green chilies, drained and mashed
1 10 oz. pkg. wide noodles, boiled
4-6 cups diced chicken
4 cups of grated, sharp cheese
1 tsp. chili powder
1/2 tsp. cumin powder
i small jar red pimientos
Saute onion in butter. stir in soup, pimientos, peppers and spices. Heat thoroughly. Add 1/2 cheese and heat till melted. Put into greased 9x13 baking dish. Layer noodles, chicken and soup mixture. Cover with rest of cheese. Bake at 350 for 30-40 min.

ENJOY! (Then go run about 5 miles!)

(Leftover) Ham Casserole

I have a large amount of ham leftover for Christmas, and I've done everything with it. Fried in up in an omelet for Breakfast, cut chunks of it for a Chef salad, added it to my sister-in-law's leftover cheesy potato soup (I'll share the recipe later on) and made this casserole I found From Taste of Home.

My guys enjoyed this very simple throw together casserole. Each of them asked for seconds. (Well, they didn't really ASK, they just took an extra heaping helping!)

Makes 8-10 Servings
.

Ingredients

* 1 package (12 ounces) wide egg noodles
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
* 1-1/2 cups milk
* 2 cups frozen corn, thawed
* 1-1/2 cups frozen California-blend vegetables, thawed
* 1-1/2 cups cubed fully cooked ham
* 2 tablespoons minced fresh parsley
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

* Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese.
* Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Enjoy!

I'd love to hear your ideas for ham leftovers- I still have A LOT!