This is one of my favorite comfort foods – perfect for this freezing weather. I had Poppyseed Chicken for the first time in Arkansas when one of my college professors invited our class over for dinner. It’s easy to make and great for groups, but Lee and I love it because there are always plenty of leftovers for lunch. Usually Lee takes care of cooking the chicken, but since cooking meat is one of the things I’m trying to get more comfortable with, I cooked this batch. (Admittedly, Lee did the prep work – the thawing, the cutting, etc. – but I did the actual cooking. Baby steps.)
Tonight I served this dish over rice (the quick kind) with a salad on the side. Here’s the recipe in case you’re interested in trying it out. Thanks Kelly for passing it along to me a few years ago. Poppyseed Chicken is also a favorite in the Jensen house – although as you might notice below, Kelly doesn’t actually use any poppyseeds in her recipe. I usually just add a few sprinkles before topping with the crumbled crackers.
1 can cream of chicken
1 can cream of mushroom or celery
1 sm carton sour cream
1-2 cups cooked and cubed chicken
1 package Ritz crackers
1 stick butter (I rarely use a whole stick)
Mix 1st 4 items together. Put in casserole dish then crumble Ritz crackers and sprinkle on top. Last, melt butter and drizzle all over. Bake at 350, 20-25 mins or until it gets bubbly.
Sooo excited for this recipe!!! Definitely going to make it next week.