Pete's not a big fan of casseroles, and well...I'm from Lancaster County so I practically grew up on them. BUT, we both really enjoy the following recipe. It's super easy, and perfect for those nights when you don't have a lot of time.
***I always have cooked chicken pieces in my freezer so that is one step done ahead of time that makes this so easy for me. I freeze it in 2 c. portions which is what this recipe calls for.
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POPPYSEED CHICKEN
2 c. pre-cooked chicken pieces, (OR 3 boneless, skinless breasts slowly cooked, then chopped)
1 can cream of mushroom soup
1 c. sour cream
4 TBsp. butter, melted
1 roll Ritz crackers, crushed
1 TBsp. poppyseed
***Serve with pasta (I typically use medium egg noodles)
1. Preheat oven to 350.
2. Cover bottom of greased 8 x 8 casserole dish with chicken.
3. Combine soup and sour cream then spread over chicken.
4. In separate bowl, melt butter in microwave, then add crackers and poppyseed. (I gently smash the crackers right in their sleeve.)
5. Spread cracker mixture evenly over the top.
6. Bake for 30 minutes or until bubbly. Serve over pasta.
***Pete likes this dish really moist, so I usually add about a 1/4 c. milk to the soup and sour cream mixture.
2 comments:
YUM! This is one of my favorite recipes, though I make it with cream of chicken soup instead of cream of mushroom. We like it over noodles or rice.
I think Heidi served this for me before. I'll have to try it.
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