Poppyseed Chicken Casserole is probably one of our all-time family favorites. It makes an appearance at least once a month on our dinner menu. It is often requested by the kids for birthday dinners, celebratory meals and just about anytime I ask for their advice for weekly menu planning. It is also my go-to dish when I need to take a meal to new moms or families who just need a little a little extra love for whatever reason. It freezes great, and I usually take a frozen batch to enjoy on our beach vacation each year. Basically, it's a great comfort food dish that pleases just about everyone!
Poppyseed Chicken Casserole
3 cups chopped cooked chicken
1 - 10 3/4 oz can cream of chicken soup
1 - 8 oz carton of sour cream
1 Tablespoon poppy seeds
1 sleeve of Ritz crackers (about 40 crackers), crushed
1/4 cup butter, melted
Combine chicken, soup, sour cream and poppy seeds in a bowl. Spoon into a lightly greased 11x7 baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.
I usually double this recipe and cook in a 9x13 dish so that we have plenty of leftovers. Also, the kids love to have the job of crushing the crackers in a ziplock bag and mixing in the melted butter!
We sure do love this dish; and we hope you do, too!
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