This recipe is one of those delicious comfort foods that we grew up with.
Casseroles are seriously one of the hardest foods to photograph because they come out of the pan in one large, gooey scoop. :) So what this casserole lacks in visual appeal, it makes up for in taste and simplicity.
Bonus: my kids LOVE this and always ask for seconds!
Poppy Seed Chicken Casserole
Ingredients:
2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce (optional)
1 teaspoon minced garlic (optional)
1 Tablespoon lemon juice (optional)
Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9x13" baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.
Recipe slightly adapted from Food.com
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I love this! I make a similar casserole, which freezes really well and makes a great gift for a family with a new baby (or any other reason to gift a meal!).
ReplyDeletei'D LOVE TO KNOW HOW YOU FREEZE THE CRACKER TOPPING. THANKS!
DeleteThis sounds soooo good! I love the addition of the poppy seeds, thanks for sharing :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
Looks fantastically delicious!!
ReplyDeleteWow!! This looks insanely good and I cannot wait to make this! I think 90% of your recipes I am always willing to try because none are crazy intimidating and they are everything I adore as well! Please check out my Crispy Chicken and Feta Spinach Salad recipe that I had for dinner last night. It's similar with the poppy seed. YUM all around!!
ReplyDeletehttp://danastonerock.blogspot.com/2013/02/this-should-put-all-chicken-chains-out.html
Yum! Can't wait for the giveaway announcement tomorrow!! I've been crossing my fingers for the Jo Totes one :)
ReplyDeleteSheree
The Hartungs Blog
thehartungs.blogspot.ca
This was one of our favorites growing up (we used to ask for it for our birthday meals!) only we called it Chicken Poppyseed :)
ReplyDeleteI've been making this for over 15 years without all the optional stuff. I love this dish and I make yellow rice and put this over it. Everyone loves it and begs for more.
ReplyDeleteFunny that this is on the menu at our house tomorrow night!
ReplyDeleteI make a similiar casserole using tuna as well as chicken and top it with crushed potatoe crisps and grated cheese, my family have always loved it.
ReplyDeleteThis is a serious casserole. Love every ingredient and it sounds so easy to make. Thanks for sharing. (Stop by and add it to our blog hop?)
ReplyDeleteMany blessings, Sinea from Ducks ‘n a Row
seriously dumb question but hope you will consider it worthy of an answer.
ReplyDeletelots of your recipes call for COOKED chicken and i am wondering...
HOW do you cook the chicken for the recipes???
baked--boiled--grilled--you get the idea of the question.
thanks
We just boil it and after it's cooled, dice it up. We have cooked up a bunch of chicken breasts and cut it up and put it in freezer bags. Then when a recipe calls for it, just pull it out of the freezer. Usually we just cook it as needed for the recipe. But usually always boiled. That's quick and easy. Hope this helps. -The Six Sisters
DeleteI'm a total cheater...I use about half of a rotisserie chicken I purchase already cooked :)
DeleteHmm. not sure why the comment didn't show up, but I'm wondering the same thing. What is your go to method when recipes call for cooked chicken? I see that a lot in recipes and don't really have cooked chicken laying around, but would love any easy way to prepare the day before or cook a bunch and freeze for occasions like this. Thanks!
ReplyDeleteHi Sarah, we hope the reply above answers your question. :)
DeleteThanks! I never thought about just boiling. Thanks.
Deletethank you
ReplyDeleteWe love this casserole at our house too....after baby #2 I had a friend bring it over, but she had added noodles! She simply precooked a package of bowtie pasta, stirred the chicken, sauce and noodles all together, then topped with crackers and baked it. I actually liked it that way even better :)
ReplyDeleteCan this be frozen as is, or do you need to make any modifications first? Sounds delicious! Can't wait to try it.
ReplyDeleteThis would work great as a freezer meal. Just make as above and freeze. Let it thaw before heating up when you pull it out of the freezer. Thanks for stopping by our blog! -The Six Sisters
DeleteI posted this recipe a couple months ago on my site and on Recipe Magic. I've been making a healthier version of this recipe for years. From years of experience it doesn't work good as a freezer meal because it is too creamy. Just a heads up. :) http://burntapple.com/2012/12/17/makeover-poppyseed-chicken-casserole/ Traci, BurntApple.com
ReplyDeleteI use at least three of your recipes a week. I love your recipes but this is the first time I've commented. I just wanted you to know you guys have given me the confidence as a new married wife to cook! Your food never has crazy food items that I've never heard of, or insane steps that make me want to cry! Thanks again you guys rock!
ReplyDeleteThanks Cynthia! Yea!! That is exactly how we feel, and we want to help women and families! Cooking doesn't have to be overwhelming with ingredients that we have never heard of. :) Congrats on being newly married! Have a great day! -The Six Sisters
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