|Image from myteenytinykitchen.com|
Oh, this recipe is satisfying a pregnancy craving BIG TIME! I was first introduced to this dish when I moved to Jackson, MS, for college, and I instantly fell in love. It is definitely a casserole, but it is so comforting and delicious and buttery. Oh, I can't wait til mine gets out of the oven.
Poppy Seed Chicken
3 cups chopped, cooked chicken breasts
1 can cream of chicken soup
8-10 oz. of sour cream
3 teaspoons poppy seeds
1/4 cup butter, melted
1 sleeve Ritz crackers, crumbled
First: I boiled nearly 2 lbs. of boneless, skinless chicken breasts in water with salt and pepper until the chicken was cooked and cooled. Then I cleaned and chopped the chicken.
Place chopped, cooked chicken in a bowl, add chicken soup, sour cream and poppy seeds. Stir to combine. Pour chicken mixture into the bottom of an 11x7" greased casserole dish. In a small bowl, combine crumbled Ritz crackers and melted butter. Pour over chicken mixture. Bake for 35-40 minutes or until hot and bubbly.
Serve over rice.
Adapted from Southern Living.