Monday, December 8, 2008

Poppy Seed Chicken


This casserole is one of my favorites to bring to friends who are sick or just had a baby. It is super easy and oh, so comforting!

5 cups chopped COOKED chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
  3. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

2 comments:

The McFarlane Family said...

I truly love this delicious casserole and if it wasn't so fattening I think we would eat it for dinner every night. I'm making it for a friend who needs a little comfort tomorrow and I hope she loves it just as much!

Bina said...

Jessie, you are so talented. My whole family uses your blog recipes all the time!! :) I made this chicken in a lower fat and lower dairy version in a crock pot. I skipped the cream of mushroom soup and the sour cream by using Imagine Organic Portabello Mushroom soup (soup in a box in the organic section). I thickened the sauce with a little butter and flour. So good!

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