Chicken is my favorite meat to eat. It is easy to digest, and it’s relative cheap. Red meat is harder for me to handle than chicken. I have extreme bouts of diverticulitis, and I have to be careful what I eat. I thought today I’d share with you my favorite chicken recipe.
This is my go-to meal when company comes. I also take it to church when we have pot lucks. My pan is wiped clean every time. I love recipes like that, and it only takes a few ingredients. I keep these ingredients on hand all the time. I will be honest, I found this recipe years ago on Paula Dean’s website. I’ve eaten at her restaurant a couple of times, and I’ve never seen it on her menu. It is a very good casserole for a pot luck.
POPPY SEED CHICKEN
2 or 3 chicken breasts, cooked (we usually end up with the large chicken breasts for this recipe)
2 cups sour cream (I use fat free)
1 can, 10.5 ounces, cream of mushroom or cream of onion soup
1 can, 10.5, ounces cream of chicken soup
1 sleeve of round crackers (I use Ritz, either wheat or the regular)
1 stick of butter, melted
1 tablespoon poppy seeds (This can be omitted if you have problems with poppy seeds)
Turn your over to 400 degrees. Spray a 9×13 inch dish, I use a Pyrex dish that is my favorite.
Shred or chop your chicken. I chop it in about 1.5 inch pieces. Place them in the bottom of your casserole dish.
Mix sour cream and both soups together and pour on top.
Melt the butter and crush the crackers. Mix together and add the poppy seed.
Place in pre-heated oven and bake for 25-30 minutes.
I do cheat by cooking my chicken the day before. It’s a little cold when I make it and it chops better. I’ve also used cream of mushroom soup and cream of onion soup. No one has ever complained. It’s still gone when I go down the line.
Your welcome to copy this recipe off and use it. I don’t think Paula Dean will mind, and I certainly won’t. Have a blessed day.