Chicken Poppy Seed Casserole
I’m Back! The AC is working, and I am feeling nice and cool. I also read a really cool article on how to photograph food… gave me some pointers, maybe my pictures will get a little better. No promises though.
When I was little mom used to make this casserole a lot. I am sure I hated it at one point in time. But finally broke down and tried it and liked it. Just like the snickers bar. (SHOCKING I KNOW!)
Anyway, as I am thinking about getting ready to move, I was going through mom’s recipe box copying things that I like so I can have them with me. I saw this one, and I have been craving it ever since. Then I was browsing the food blogs I read, and I saw someone made this too! I am pretty sure it was the same recipe, but I can’t remember which one I saw it on, so I can’t double check.
This comes from mom’s recipe box
1 Can cream of chicken soup
1 8oz can sour cream
4-5 chicken breasts (I used 4 but they were HUGE!)
1 Sleeve Ritz crackers
1 stick butter
Cook chicken and dice them. Line the bottom of a 9 x 13 pan with the diced chicken.
mix the soup and sour cream together and spread over the chicken.
sprinkle with poppy seeds ( Note: 1/2 the casserole has poppy seeds sparingly for Matt’s belly)
Bake 350 for 20 mins until bubbly.
After 20 mins, crush a sleeve of ritz and mix with 1 stick melted butter.
Sprinkle over the casserole and bake for 5 more mins.
It tasted just like my mom used to make it. Matt liked it so that is good. I will be making it again but with 1/2 the pan without poppy seeds. They aren’t good for Matt’s belly. The blog that I saw made with without poppy seeds and said it was yummy. I am sure it would be fine without. It was quite a hit here…I took my serving and went back to clean up and it was almost gone!