Friday, January 14, 2011

Poppyseed Chicken Casserole

I got a few requests for this recipe after making it for the girls one night and then again for a cohort game night, so here it is!

You'll need:
3 skinless, boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 small container (8 oz.) sour cream
1/2 cup chicken broth
2 sleeves of Ritz crackers
1/2 stick of butter, melted
1-2 teaspoons poppy seeds
Cooking spray

Boil chicken just until it's no longer pink in the center - careful not to overcook.  Drain and let cool for about 10 minutes before shredding into bite-size pieces.

Stir together sour cream, cream of mushroom, cream of chicken, and chicken broth. It won't look very appealing, and the consistency will be a little like Jello, but it's going to taste delicious soon...

Add the shredded chicken, stirring until all the chicken is coated. 

In a 9x11 glass baking dish (sprayed lightly with cooking spray), crush 1 sleeve of Ritz crackers as a bottom layer for your casserole. I crush the crackers just by holding 4-5 in my hand and squeezing - Ritz crackers are soft, so this way is quick and effective.

 Gently spoon the chicken mixture on the crackers, and smooth it out so that it's level.

Crush the other sleeve of crackers to make a top layer.

Drizzle the butter over the casserole.  Also, sprinkle the poppy seeds over it evenly.

Cover with foil and bake for 30 minutes or until bubbly.

There you go - easy and delicious... and it makes great leftovers, too!

Sending you love from my kitchen.

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