Wednesday WOW Recipe + poppy seed chicken
Hands down, poppy seed chicken is my family’s favorite meal. This dish is a cure for the comfort food craving and is a good casserole to take when you need something for a potluck. Bloggy friends, let me know if your crazy family digs this yummy dish.
- 5 to 6 skinless chicken breasts
- salt
- 2 celery stalks
- 1 – 8oz can of cream of chicken soup
- 1- 8oz can of cream of mushroom soup
- 8 oz sour cream
- 2 tbl of lemon juice
- Ground pepper
- Ritz crackers
- 1 stick of butter
- Poppy seeds
Slow fix: Boil the chicken breasts in salty water and a couple of celery stalks – boil, then simmer for a couple of hours. Quick fix: Cut chicken in bite size pieces and rapid boil until fully cooked.
Once you have all the chicken shredded add 1 can of Cream of Chicken soup and 1 can of Cream of Mushroom – mix in. Then add the sour cream and mix thoroughly.
Mix in the lemon juice and ground pepper – we do extra pepper because we like it! Once you have mixed, you can put in a casserole dish or my mother in law uses a 9″ square pan.
Then take out three to four ‘stacks’ of Ritz crackers. Just crush the crackers in “stack” one at a time and spread over the bottom (crust) and top.
Then sprinkle the poppy seeds over the top. As much or as little as you would like. While you are sprinkling melt one stick of butter. I do this in a glass measuring cup in the microwave. If you are making this ahead of time don’t do the butter step- just put the casserole in the refrigerator for later. Do the butter step when you are ready to cook.
Death by butter…pour the melted butter evenly over the top of the Ritz crackers.
You are ready to bake! 350 degrees for 30 minutes. If you refrigerated it will probably take about 45 to 50 minutes at 350 degrees. I serve with brocolli or any kind of green vegetable…it looks nice. Enjoy!
