Thursday, October 4, 2012

Poppy Seed Chicken

Another simple, no-brainer recipe for my busy mom friends!!! Thank you to The Girl Who Ate Everything blog for letting me swipe this recipe! Serve over brown rice with a side of roasted broccoli! Enjoy!

5 cups chicken breasts, cooked and cubed (you can cook your own or use the white meat from TWO rotisserie chickens)
1 cup sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter (I only used 1/4 cup of butter)
1 T poppy seeds
1 tsp Worchestershire sauce
1 tsp celery salt
1 tsp minced garlic
1 T lemon juice
1/4 tsp pepper
Preheat oven to 350F
Place cooked cubed chicken in a 9X13 casserole dish.
Stir together the condensed soup and sour cream. Stir in the Worchestershire sauce, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Carefully pour over chicken being careful not to upset the chicken at the bottom.
In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Evenly sprinkle over the chicken and sauce. 
Bake for 30 minutes, until the top of the casserole is browned and the sauce is bubbly. Serve over brown rice with a side of broccoli.

No comments:

Post a Comment