Poppy Seed Chicken Casserole

Classic "church potluck" supper!

(photo from Pinterest)

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's 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.

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.

Place cubed/shredded chicken over the bottom of the prepared baking dish.

Stir condensed soup and sour cream together in a medium bowl; pour over chicken.

Sprinkle with Cheddar cheese. Top with cracker mixture.

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

Yields: 6 servings

A Tip from Grammy:

-Use 4 boneless, skinless boiled 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 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 i one word;...LOVE your neighbor as yourself.  -Galatians 5:14