About a week ago I picked up a cook book that my mother-in-law had given me and I found a recipe for Poppy Seed Chicken Casserole. I made it on a Wednesday as written in the book. It was fantastic! On thursday I made it my way; kicked up a notch. It was AMAZING! So amazing in fact that I made it again on Saturday for my parents! That's right. I made this dish 3 times in 4 days! All I can say is YUM!
Poppy Seed Chicken Casserole
1 can cream of chicken soup, reduced sodium
8 oz light sour cream
1 C frozen broccoli
1 C frozen carrots
1/4 C milk
4 boneless, skinless chicken breasts cut in chunks
1 sleeve of Ritz crackers
1 stick of butter, melted
1 Tbsp poppy seeds
Preheat oven to 350 degrees. Combine the first 5 ingredients in an oven proof casserole dish and mix well. Add the chicken and stir it all together, smoothing the top out evenly. Place the Ritz crackers in a quart sized ziplock baggie and crush with your hands. Add the melted butter and poppy seeds to the crushed crackers, mixing well. Spread the Ritz mixture evenly on top of the chicken and vegetables in the casserole dish. Bake for 1 hr. and 15 minutes.
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