Monday, December 17, 2012

Southern Poppy Seed Chicken


Southern Poppy Seed Chicken

This past Thanksgiving, I spent it down in Tennessee with my fiancé and his family. A few days after Thanksgiving, my fiancé's mother took left over turkey and even cooked some chicken to make a dish called Southern Poppy Seed Chicken. This past Saturday, December 15, 2012 my family had two couples, two ladies, and my fiancé coming over for lunch, so I decided to give it a whirl and make a double batch of Southern Poppy Seed Chicken by doubling the recipe below for everyone. It turned out very well, and this will be a dish I will be making again in the future!



Ingredients:
  • 3-5 Cups Cooked Chicken or Turkey
  • 1 Can Condensed Cream of Chicken Soup
  • 8 oz. Sour Cream
  • 1/2 Cup (1 Stick) Butter, Melted
  • 2 Cup Ritz Crackers, Crushed (About 1 1/2 Rolls of Crackers)
  • 1 Tablespoon Poppy Seeds
  • Salt & Pepper
Directions:
  1. Preheat oven to 350 degrees.
  2. Boil raw chicken with salt and pepper until done. Let chicken cool slightly and pull apart chicken into smaller pieces. Place chicken in a 9X13 casserole dish.
  3. Mix together the condensed cream of chicken soup and sour cream. Spread over the chicken.
  4. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
  5. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.