Poppyseed Chicken Bake

Found this on pinterest, and made it tonight for dinner. It was superb!!!! Everyone had 2nds....even my 2 year old!!!!! My hubby and I ate it served over some steamed asparagus...but the kids had it just as is, and their asparagus on the side!!! Definitely one we will be making again soon!!!!! Very easy too!!!


Poppy Seed Chicken Bake
submitted by Camille
(from The Girl Who Ate Everything)

5 cups chicken breasts, cooked and cubed(I used about 3 cups of chicken)

1 cup sour cream

2 cans condensed cream of chicken soup (because I only used 3 cups of chicken, I only used 1 can of soup)

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp celery salt (I added garlic salt instead, and omitted the minced garlic)

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. We served it over some steamed Asparagus, and it was really good!!!!