Today I would like to share with you a recipe my family loves. This recipe can be done in advance, or even use with leftover grilled or rotisserie chicken. And what makes it even better, all the ingredients for it are everyday pantry items. It is called “Poppy Seed Chicken.” The reason that I included “quote unquote” is because in our recipe we actually omit the poppy seeds…my sons do not like them. But it is still quite tasty, and we still call it poppy seed chicken even though it should be called “chicken casserole.”
- 1 package of Ritz crackers
- 1 can of cream of chicken soup
- 1 cup of light sour cream (if you want it creamier, I use plain yogurt (about 1/2 a cup), I do not like it too sour)
- 4-5 chicken breasts, cooked
- Salt and pepper
- Pinch of garlic powder
- 1/4 butter melted
- chicken stock
- poppy seeds, optional
- Jasmine rice
- Cook the chicken in the stock, let cool.
- Mix the sour cream, the yogurt, the soup and seeds
- Cube the chicken and add it to the soup mixture
- Put mixture in a greased 9 x 13 baking dish
- Crush the Ritz crackers (I put them in food processor) and sprinkle over dish
- Pour melted butter on top. Meanwhile, start cooking the rice.
- Bake @ 350 35 to 40 minutes.
Here out of the oven:
Serve over rice. The pepper kinda looks like poppy seeds!
The 36th Avenue