Every weekend I cook up chicken, in my slow cooker, to shred for whatever recipes need chicken that week. This past weekend I made too much, so come Friday I had to figure out a recipe to whip up to use the rest of the chicken. I love me some poppy seed chicken, so it was my first go to recipe. Who doesn’t love a bubbling hot casserole on a chilly night? This is a pretty versatile dish because you can add different spices to it that will fit into your family. This can also be made ahead of time, frozen, then baked. Just make your rice fresh, and you have a quick hot supper.
Poppy Seed Chicken
4 cups shredded/ cubed chicken (I always premake this on the weekends)
2 Cans Cream of chicklen Soup
1 Cup Sour Cream
2 Tbs Poppy Seeds
Ritz Crackers, crushed, about 1 ½ sleeves
½ cup butter, melted
1 tsp. worchestershire sauce (optional)
½ tsp. pepper (optional)
In a 9 x 13 casserole dish layer your chicken evenly. In a separate bowl combine the soups, sour cream, worchestershire sauce, and pepper. Pour over top of chicken, spread out across the top. In a small bowl combine crushed crackers, melter butter, poppy seeds, and then sprinkle across top of casserole.
Bake at 350, for about 30 minutes, or until eerything is nice and bubbly. I always prepare white rice for the dish. I use that as my bottom layer on my plates. White rice, then chicken mixture on top makes it more of a complete meal. I usually serve green beans or green peas with this for some color.