I am apparently being prolific with “P” posts today… if you are looking for my actual “P” post from the A-Z challenge, you can read it here.
By request, here is my poppyseed chicken recipe. Ok, it isn’t really mine because I got it from someone else. If that person was you, feel free to stake your claim in the comments. 🙂 (Okay, now you can thank Carmen and Southern Living for the great recipe… and don’t hate them if you don’t like mushrooms, I think the original recipe called for cream of chicken soup)
|3 cups||Chopped, cooked chicken (rotisserie chicken is quick & easy to use!)|
|1 can||Cream of mushroom soup (10 3/4 oz.), undiluted (or cream of chicken if you just can’t stand mushrooms)|
|16 oz.||Sour cream|
|3 tsp||Poppy seeds|
|1 sleeve||Ritz crackers, coarsely crushed|
- Combine first 4 ingredients. Spoon mixture into lightly greased 11×7 inch baking dish.
- Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
- Bake at 350 degrees for 35-40 minutes or until hot and bubbly.