Poppy Seed Chicken Casserole
This is for 2 casserole dishes - bake one now and freeze one for later!
or
For one casserole - choose only 1 can of soup and cut other ingredients in half.
Ingredients:
6 cups chopped cooked chicken1 can cream of chicken soup
1 can cream of celery soup
2 (16oz.) container sour cream
2 TBLS poppy seeds
Topping:
3 sleeves Ritz Crackers - crushed
½ cup butter, melted
1 teaspoon poppy seeds
Directions:
Preheat oven to 350°F. Mix together chicken, soups, sour cream and poppy seeds. Divide in ½ and spoon into 2 greased baking dishes.Pour melted butter with crushed crackers and poppy seeds and mix together. Spoon evenly over both chicken casserole dishes. Bake at 350°F for about 30-40 minutes until bubbly and crackers appear slightly browned.
Serve over steamed rice with a side of steamed fresh green beans, broccoli, or carrots for that southern comfort!
**Freezer option: Before baking, cover with wax paper and foil and freeze. To cook, remove wax paper and foil and bake at 350°F for 60-90 minutes watching for it to bubble.
Adapted from a recipe a friend shared many years ago.
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