Anyway, this Poppyseed Chicken is very rich & caloric, so I won't be making it all the time. I did use light sour cream, and half the butter called for. I also served this over brown rice with steamed broccoli on the side! For the chicken, I just cooked a bunch of (about 10 frozen) chicken tenders in a non-stick skillet with olive oil & garlic salt. I let them cool slightly and then chopped them up.
This dish was delicious, easy, and the whole fam even loved it. I bet it might freeze well, too.
Poppyseed Chicken Casserole
adapted from Allrecipes
4-5 cups chopped cooked chicken
1 (12 ounce) box natural condensed cream of chicken soup
1 cup light sour cream
1 1/2 cups crushed buttery round crackers (I just used one sleeve)
1-2 tablespoons poppy seeds
1/4 cup butter, melted
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
3. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
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