Poppy Seed Chicken Casserole |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is the alternative to the newlywed spaghetti supper. This dish is super easy to make the night before so all you have to do when you come in from work the next night is to put it in the oven. When ever I find chicken on sale I buy a few things, roast it and shred and chop it and stick it in the freezer for a quick week night meal that requires little work. Serve with a side salad and a dinner roll. When serving a crowd you can add cooked egg noodles to the chicken and then layer the mixture as usual. If you don't have time to roast the chicken, which does give the dish a lot more flavor, you can boil the chicken instead. Ingredients:
4 large bone in chicken breasts, skin on |
2 tablespoons mrs. dash table blend seasoning |
4 tablespoons olive oil |
1 (16 ounce) container sour cream |
2 (14 1/2 ounce) cans cream of chicken soup |
1 (8 ounce) container sliced mushrooms, drained |
2 teaspoons poppy seeds |
1 1/2 sleeves ritz type snack crackers, crushed |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 350. Drizzle chicken with Olive Oil and sprinkle with Mrs. Dash seasoning. Roast chicken until done, and then let cool. Peel the skin from the chicken breast, and pull chicken off the bone into bite sized pieces, and put on the bottom of a greased 13X9 casserole dish.
2. Mix together sour cream, cream of chicken soup, mushrooms and poppyseeds and pour mixture over chicken in casserole dish.
3. Mix crushed crackers with the melted butter and sprinkle over casserole.
4. Place in preheated 350°F oven until warmed through or soup begins to bubble, about 20-25 minutes.
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