I love this stuff! Cheap AND Easy!!! In college, my roomies and I would always sneak more of this from the cafeteria back to our dorm rooms for a nice midnight snack. You might be thinking “Cafeteria food? Yuck!” But, no….not when it came to the Poppyseed Chicken! I just got the recipe a few months ago from a friend of ours in Wheaton. I altered it a little because she bakes it for 6 hours at a very low temp, but I wanted it to be done in an hour. You may have to change the temp and time according to your needs and oven altitude.
- 1 can cream of chicken or mushroom soup
- 3/4 of a 16 oz package of sour cream
- 3 cups cooked shredded chicken
- salt and pepper to taste
- 2 sleeves of Ritz or Townhouse crackers
- 1/2 cup butter, melted
- 2 tablespoons poppyseeds
Preheat oven to 350 degrees F and lightly spray a 9×13? pan. Mix the cream of chicken/mushroom soup, sour cream and chicken in a large bowl. Pour into the pan and bake for 30 minutes.
Meanwhile, crush the crackers into a large bowl and toss in the poppy seeds. Stir in the melted butter and coat evenly. After the chicken has baked for 30 minutes, spread the crackers over the top of the casserole and bake for 20 more minutes, or until hot and bubbly. Let stand for 5 minutes before serving.
Serve over rice. (It is a soupy/creamy casserole, so don’t think you did anything wrong!) It’s also very rich and filling, especially over rice. ENJOY!!