I made this the other day and it was given two thumbs up by the entire family. This is a perfect dish for those busy weeks, because all of the ingredients are pantry items, except the chicken which can be frozen. It’s nice to keep these types of meals in mind. Its comfort food, in it’s purest form. It has Ritz crackers in it. It has butter. It has cheese. It is a casserole. It is southern. Perfect for a winter evening. The end.
Poppy Seed Chicken Casserole-Taste of the South Magazine
4 boneless, skinless chicken breast halves (I used frozen)1 (10.25-ounce) can cream of chicken soup1 (8-ounce) container sour cream2 tablespoons poppy seeds1 sleeve Ritz® crackers, crushed6 tablespoons butter or margarine, melted1 cup shredded Cheddar cheeseCooked rice (optional)
Directions:Boil chicken in salted water until tender. Cool and cut up into pieces.Preheat oven to 350º. In a large bowl, combine chicken, chicken soup, sour cream, poppy seeds, cracker crumbs, and butter or margarine. Pour into a 9-x-9-inch baking dish. Top with Cheddar cheese. Bake uncovered for 45 minutes. Serve with rice, if desired.
I found this dish in a great little publication, full of wonderful recipes, that was Taste of the South’s Special 5th Anniversary Collector’s Issue called Southern Favorites. And I have a confession..In all honesty I think I actually stole this magazine. From a lakehouse this summer. From Uncle Billy’s lakehouse. Uncle Billy if you see this, I’m sorry. Kinda.