The type of food most searched for on this blog is “Casseroles” which tells me that you are just like me in the fact that sometimes you just need an easy casserole to feed the troops and call it good. Now I know that casseroles aren’t fancy but sometimes you just have to get ‘er done.
I’ll be honest…somedays I’m lucky if I get a shower and others I’m more together and want to put a little more effort into dinner. So I’ve included the basic poppy seed chicken recipe which by itself is awesome…and then additional ingredients I like to add to make it a little bit more fantastic when I have the time. Oh yeah, and kids love this which makes for a tantrum free dinner table.
- 5 cups chicken breasts, cooked and cubed (or shredded)
- 1 cup sour cream
- 2 (14.5 ounce) cans condensed cream of chicken soup
- 2 cups crushed Ritz crackers (about 1½ rolls of crackers)
- ½ cup melted butter
- 1 Tablespoon poppy seeds
- 1 teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon minced garlic
- 1 T lemon juice
- ¼ teaspoon pepper
- (optional) 3 cups cooked rice
- Preheat oven to 350 degrees.
- Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.
- Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
- In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.
- Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.