Tuesday, September 04, 2007

When Nathan tasted this at a friend's house, he immediately renounced all other chicken casseroles! This is a must-try and a winner with all guests.

Poppy Seed Chicken Casserole

6 bone-in, skin-on chicken breast halves
1/4 tsp. pepper
2 cans cream of chicken soup
8 oz. (2 cups) shredded Monterey Jack cheese
1 8 oz. sour cream
3 Tbsp. poppy seeds, divided
2 pkgs. ritz crackers
3/4 c. melted butter

Cook chicken, shred. Preheat oven to 350. Coat 13 x 9 with cooking spray. Arrange chicken in dish. Sprinkle with pepper. Combine soup and 1/4 c. water in medium sauce pan; cook over med. heat 3-4 minutes, stirring often, until hot and bubbling. Remove from heat; gradually add cheese and stir until melted. Stir in sour cream and 1 1/2 Tbsp. seeds. Pour mixture evenly over chicken, spreading to cover. Combine crushed crackers, remaining poppy seeds and butter, mix. Sprinkle over soup mixture. Bake uncovered until sauce bubbles and chicken is heated through 20-30 mins.

*Charity's variation: Cook 1-2 whole chickens, use both dark and white meats. Reduced-fat cream of chicken soup. I only use about half that many poppy seeds. Whole wheat ritz crackers. Makes it very yummy!!!


JenLo said...

I've actually had this at my sisters and she calls it Governor's Poppyseed Chicken. I think it might have been a Southern Living recipe.

Charity said...

Glad to give credit where credit's due...

Juwah said...

I just wish Nate would have an opinion about something. Ya just never know how he feels about things. :)