Last night I made poppyseed chicken, and my family LOVED it! They wanted more, but there was no more to have, so next time I make this, I will have to double the recipe. This recipe was from Menus4mom and was very easy to make and is something that the kids could do easily…..actually H did help me with it 🙂 It is NOT low fat or low sodium (even though I used reduced fat crackers and reduced fat and reduced sodium soups (by the way, I know that I normally don’t use the canned cream of ____________ soups, but I wanted to try these recipes as written the first time so that I can give honest reviews here on my blog and to friends and family that I recommend the Menus4moms to…..the next time I make all of these recipes, I will be making my own cream of _________ soups to put into them). but it was very tasty! I have to be honest in saying that when I tasted the cream of chicken soup from the can, I didn’t know how this casserole was going to taste good….the cream of chicken from the can was nasty! But the casserole was WONDERFUL!!!! The other thing I might do to stretch this casserole some is to serve it over some steamed rice…..that would be really good too! 🙂
2 cups cooked chicken (I used 6 boneless skinless chicken breasts that I pre-cooked and then cut into bitesized pieces)
2 cans cream of chicken soup (I would recommend making your own)
1/2 cup sour cream (I used light)
1 sleeve Ritz (or generic Ritz) crackers, broken up slightly
1 Tbsp. poppy seeds (could increase this, next time I will double it)
1 sleeve Ritz crackers, broken up slightly
2 Tbsp. butter, melted
poppy seed for garnish
Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seeds in a large bowl. Mix well and transfer to a greased casserole dish. Mix together remaining topping ingredients and sprinkle on top. Garnish with poppy seeds. Bake at 325 degrees for 25 minutes.
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