Poppy Seed Chicken Casserole

Classic "church potluck" supper!

We all know that casseroles aren't considered a "fancy" meal, but I love making (and serving) them.  I also enjoy a good chicken casserole, and this one is a great combination that turns into comfort food for the whole family.

Poppy Seed Chicken Casserole is a creamy, cozy baked dish that is especially popular in southern-stye American home cooking. The chicken is tender and folded into a creamy sauce, topped with a buttery, crunchy layer and baked until bubbly and golden.

I made this yesterday, and they loved it!  Let me tell you, it smelled so good baking, and I was really glad they waited long enough, before digging in, to let me take a couple of pictures. And, as you can see, they opted out of a veggie. Haha!

Ingredients:

5 cups of cubed or shredded rotisserie or left over chicken

1 sleeve (2 cups) Ritz Crackers, crushed (or your favorite buttery crackers)

1/2 cup (1 stick) butter, melted

1 Tbsp. poppy seeds 

1 (10.5 oz. can) cream of chicken OR cream of mushroom soup

1 (8 oz.) container sour cream

2 cups shredded sharp cheddar cheese (I use extra sharp)

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with Pam.

Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.

Stir condensed soup and sour cream together in a medium bowl; add chicken and mix together well. (I added a little Worcestershire Sauce and garlic powder too.)

Sprinkle with Cheddar cheese, then top with cracker mixture.

Bake in the preheated 350' F. oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.  

Serves: 6

A Tip from Grammy:

-Use 4 boneless, skinless boiled and shredded chicken breasts in place of precooked.

-Spice up the sour cream/condensed soup mixture with Worcestershire sauce, garlic, lemon juice or pepper, if desired.

-Serve as is or over rice or egg noodles, and with a salad, green vegetable and rolls.

-Exclude the cheese and it will still taste great!

Be encouraged!

"All the law is fulfilled in one word;...LOVE your neighbor as yourself.  -Galatians 5:14

Sun-dried Tomato, Spinach and Ricotta Grilled Sandwich

A real twist on a grilled cheese sandwich!

(This is the photo that caught my attention.)

Oh my goodness! All I had to see was the picture of this sandwich and I knew I had to find the recipe. I know it sounds funny to have to use a recipe for a sandwich, but sometimes, I just have to know exactly how they made it. I haven't been disappointed with this method because it tells me what I like about it or don't like. Then, I can have fun experimenting with my own ingredients!

I want to thank "Sylvia Recipes" for posting this delicious looking sandwich!  It looks like she has some pretty tasty and creative recipes on her blog. 

Ingredients:

2 oz. shredded unsmoked Provolone cheese

1/3 cup whole milk Ricotta cheese

3 Tbsp. grated Parmesan cheese

1 small clove garlic, minced

Salt and Pepper, to taste

3 cups Baby Spinach, lightly steamed

4 slices Sarah Lee Artisan Golden Wheat Bread

 2 Tbsp. fresh Basil, chopped

3 Tbsp. Sun-dried tomatoes, patted dry if in oil and minced

8 tsp. butter, softened

Instructions:

In a medium bowl, stir together the ricotta, shredded provolone, parmesan and minced garlic.  Add salt and pepper to taste. Set it aside to let the flavors marry.

Bring 1/2 inch of water to a simmer in a small pot with a steamer basket. Add spinach, cover, and steam for 1-2 minutes until wilted. Transfer to a paper towel and press out excess moisture.

Butter one side of each bread slice. On two slices, layer spinach, chopped basil, and then spoon over the ricotta mixture.  Sprinkle sun-dried tomatoes on top and gently press them into the cheese.  Cap with the remaining slices of bread and spread with butter on the outside slices.

Place sandwiches in a non-stick skillet over medium-low heat. Cover and cook for 4-6 minutes or until the bottom is golden brown. Flip and continue cooking, uncovered for 2-3 more minutes, adjusting heat as needed.

A Tip from Grammy:

-No ricotta? Cream cheese works well too and adds a little tang.

-Mix up the cheese by using mozzarella or feta.

-Steam, don't sauté the spinach, this keeps it bright and less greasy

-Softened butter spreads more evenly and gives a better browning.

Be encouraged:

"I am the way and the truth and the life. No one comes to the Father except through me."  -John 14:6

Beef and Cheddar Sliders

Great tasting and super easy to make!

Photo from Pinterest

Here's a recipe I found on "Cooking in the Midwest" and it so happens that I know  some wonderful cooks, who also became life-long friends, when we lived in Michigan. There was always good food with great people whenever we were together! 

If you love Arby's Beef & Cheddar sandwiches, you're going to love this homemade version that is so quick and easy to make. Just layer the ingredients, spread the seasoned melted butter over the rolls and bake! Seriously, that's it!

Ingredients:

12 package of Kings Hawaiian Slider Rolls (do not separate)

1 lb. roast beef lunch meat, sliced very thin

1 (15 oz.) can cheddar cheese sauce (you won't use it all)

4 Tbsp. butter, melted

1 tsp. each of minced onions, garlic powder, onion powder

Arby's sauce or your favorite BBQ sauce

Instructions:

Preheat oven to 350' F.

To start making the beef and cheddar sliders, start with the pack of King’s Hawaiian Rolls. I like to carefully slice these in half. Spray a baking dish or sheet pan with cooking spray and add the bottoms of the sliders to the pan.

Next, add your roast beef to the sliders. You can use any of your favorite roast beef lunch meat. I used about 3/4 of a pound of roast beef lunch meat.

After all the meat is on the sliders, add a spoonful of the cheddar cheese sauce to each of the sliders, about a tbsp of cheese sauce on each slider.

After adding the cheese sauce, add some Arby’s sauce on top of the cheese. (No exact measurements here, just add a thin layer to the top.)

Next, place the tops of the rolls on the sandwiches. Melt 4 tbsp of butter, then stir in 1 tsp each of dry minced onion, garlic powder, and onion powder. Use a basting brush to brush the butter mixture all over the tops of the sliders.

Before placing them in the oven, add just a little bit more of the dry minced onion over the tops of the sliders or sprinkle with poppy seeds, sesame seeds...even Everything Bagel seeds work great.

Bake at 350'F. for 10-12 minutes or until golden brown on top.

Ready to Serve:

Once the beef and cheddar sliders are golden brown and finished baking it’s time to eat! Serve with curly fries or your favorite sides, and extra Arby’s sauce for dipping! 

Be encouraged!
"Be joyful in hope, patient in affliction, faithful in prayer."  -Romans 12:12