Parmesan Poppy Seed Chicken Casserole |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a quick and delicious casserole. My 4 year-old picky eater ate every bite. Roasting the chicken and adding parmesan cheese change the flavor of this great classic. Ingredients:
3 boneless skinless chicken breasts, yield three cups |
2 teaspoons seasoning salt |
1 tablespoon cracked black pepper |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
8 ounces sour cream |
1 tablespoon poppy seed |
1 1/2 cups buttery crackers, crushed (about one sleeve) |
1/2 cup parmesan cheese, divided |
1/4 cup butter, melted |
Directions:
1. Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper. Bake at 450 for 30-35 minutes, until breasts are done. Remove from oven and reduce heat to 350°F.
2. In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese. Stir well.
3. Chop chicken and add to bowl of soup and sour cream mixture. Stir well.
4. Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly.
5. Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture. Bake uncovered at 350°F for 30 minutes.
6. Note: You do not have to roast the chicken, I just prefer the layer of flavor. You can also use fat-free sour cream and soup to save fat.
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