One of my most favorite “comfort foods” has to be Poppyseed Chicken. I LOVE this dish. When we lived in Nashville, this was my most favorite thing to eat at Puffy Muffin, a restaurant that if you can guess by the name was mainly frequented by women, and maybe the unsuspecting husband who got dragged there.
I made this over the summer when I had some leftover chicken I shredded up and my husband and son both really liked it. If you’ve never had it, try it! It’s delicious! Note that I did add probably like a tablespoon or two of poppyseeds instead of the teaspoon suggested – that didn’t seem to be enough. It is called POPPYSEED chicken after all!
|Poppyseed Chicken II||
- 5 cups chopped cooked chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1½ cups crushed buttery round crackers
- 1 teaspoon poppy seeds
- ½ cup butter, melted
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken into a 9×13 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.
- Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
Also, it always seems 9 times out of 10 that I’m missing some key ingredient. But thank the Lord for Google. I was out of cream of chicken soup for this recipe, and sure enough – there’s a recipe for that! If you ever catch yourself missing this basic in your pantry, use this recipe! You can use chicken broth, beef broth, or vegetable broth if you need a cream of celery type soup. All you need is flour, butter, chicken broth, milk and salt and pepper to taste.