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:

1. Preheat oven to 350 degrees.
2. Cook chicken and set aside. 
3. Mix together chicken, soup, sour cream, Worcestershire sauce, garlic, and lemon in a large bowl. 
4. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
5. Spray a 9×13″ baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
6. Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes. Eat your face off.