Wednesday, August 24, 2011

Poppy Seed Chicken

*photo courtesy of the girl who ate everything {b/c it was too dark for me to take a good photo}

my friend dani-girl used to make this in NYC & it definitely was a southern comfort staple in our apartment! it's a comforting cool weather dish but i always welcome a cheesy, creamy casserole any time of year. so here goes my rendering of her poppy seed chicken!

*dani is as tiny as a poppy seed.

{poppy seed chicken}

ingredients {in order of use}
*makes 6 servings
  • 3 chicken breasts
  • 1 chicken bouillon cube
  • 1 {10 3/4 ounce} can condensed cream of chicken soup
  • 1 {8 ounce} container light sour cream
  • 2 teaspoons poppy seeds
  • salt & pepper, to taste
  • 1 sleeve {approx. 31} ritz whole wheat crackers
  • 1/4 cup butter {approx. 4 tablespoons}

1. pre-heat oven to 350 degrees.

2. in a large pot, bring water & 1 bouillon cube to a boil. add chicken breasts & cook until no pink is showing in the breast. remove breasts & place on a pate to allow to cool.

3. in a large mixing bowl, add chicken soup, sour cream, poppy seeds & season with salt & pepper. when chicken is cool, shred or cut into bite-sized cubes & mix in with soup mixture.

4. in a smaller bowl, crush ritz crackers & add 1/4 cup of butter. pop bowl in microwave for 20 seconds or until butter melts. stir to coat crackers.

5. coat an 8x8 inch dish with cooking spray. add chicken mixture & spread evenly. top with cracker topping & bake for 30 minutes. remove, allow to cool & set for 5-10 minutes. enjoy!

*caution-these leftovers will make co-workers drool!

*also, each serving contains 307 calories!

1 comment:

  1. casseroles and champagne. if that doesn't say classy, i do not know what does....


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