Poppyseed Chicken

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.

Poppyseed Chicken

1 can cream of chicken or mushroom soup
3/4 of a 16 oz package of sour cream
3-4 chicken boneless, skinless chicken breasts cut into 1-inch pieces (strips, diced, etc)
salt and pepper to taste

Topping:
2 sleeves of Ritz or Townhouse crackers
1/2 cup butter, melted
2 tablespoons poppyseeds

Preheat oven to 350 and 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 50 minutes.

Meanwhile, crush the crackers into a large bowl. Mix in the butter and poppyseeds. After the chicken has baked for 30 minutes, spread the crackers over the top of the casserole and bake for the remaining 20 minutes, or until chicken is done.

Serve over white 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!!