April 12, 2011

Poppyseed Chicken Casserole



My mom's recipe is always a hit!  Casseroles are such a comfort food for me, as they always remind me of when I was a kid.  After you cook and dice the chicken, the rest is so simple.  You can make it the morning of and pop it in the oven right before you're ready to eat.

Recipe makes enough to fit a 9x13" baking dish.

PART I of III
  • 2 lbs chicken, cooked and chopped
Distribute diced chicken evenly on the bottom of a greased 9x13" pan.

PART II of III
  • 2 cans cream of chicken soup
  • 2 cups grated cheddar cheese
  • 1 pint sour cream
Mix the ingredients in part II and spread over the chicken layer.
PART III of III
  • 2 rolls of Ritz crackers, crushed
  • 1 stick of butter, melted
  • 2 Tbsp. poppy seeds
In a bowl, drizzle melted butter over crushed Ritz crackers; gently stir so all crackers are coated.  Pour mixture over previous layer.  Sprinkle with poppy seeds.
Bake at 325°F for 20-30 minutes or until the edges are bubbly.  Serve over cooked egg noodles.
I hope you enjoy as much as my family does!


First photo has been updated since the post was published, but the following pictures are original from my point and shoot camera days :)

1 comment:

  1. MY FAVORITE! Can I please come over sometime that you make it? My mom hasn't made it in ages (I think my family got sick of it because I made them eat it so much). The pictures are making me slobber.....

    ReplyDelete