Last night for dinner the Hen and I tried a new recipe I found on Pinterest from Six Sisters Stuff (http://www.sixsistersstuff.com/2013/02/poppy-seed-chicken-casserole.html), and it was delicious! We made couscous to pair with it, and the casserole was a creamy, crunchy, mass of yumminess that we couldn’t eat fast enough. And it was easy to make; I highly recommend it.
Poppy Seed Chicken Casserole
Ingredients:
- 2 cups chicken, cooked and diced (I cooked it in a frying pan with 1 Tbs coconut oil and some Penzeys Sunny Spain seasoning for flavor)
- 2 cups Ritz crackers, crushed (about 1 1/2 sleeves)
- 1 Tbs poppy seeds
- 1 (10.75 oz) can cream of chicken soup
- 1 1/2 cups sour cream
- 1/2 cup butter, melted
- 1 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1 Tbs lemon juice
Directions:
- Preheat oven to 350 degrees.
- Cook chicken and set aside.
- Mix together chicken, soup, sour cream, Worcestershire sauce, garlic, and lemon in a large bowl.
- In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
- Spray a 9×13″ baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
- Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes. Eat your face off.
