Monday, April 23, 2012

Poppyseed Chicken Casserole

Picture from
Our family loves this casserole.  The recipe came from my Uncle Ray's stepdaughter, Tamala (I think).  It's especially a favorite with the kids.  It's creamy and flavorful and the crunch of the Ritz Crackers on top give it a great texture.  Best of all, it's SO EASY! 
2 1/2-3 lb. chicken, boiled and deboned
1 can cream of chicken soup
1 c. sour cream
1 stack pack Ritz cracker crumbs
2 tbsp. poppy seeds
1 stick melted butter

Cut chicken into bite-size chunks or shred it (I usually shred). Mix in poppyseeds, soup and sour cream. Place in square baking dish about 9x9 which has been greased. Top with cracker crumbs and melted butter. Spread over chicken mixture and bake at 350 degrees for 30 minutes.

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