Tasty Tuesday: Shout About It

I first encountered this dish at a church potluck. It was so yummy and flavorful. I asked the lady who brought it if she would share her recipe with me. She acted embarrassed and stammered a bit. Finally, in a whisper, she tells me that she really doesn’t want to share it. I’ve been faced with this problem before; family recipes that are guarded with your life. I told her it was no big deal that I understood how special some recipes are to your family. This caused her to be even more uncomfortable and she quickly whispered, “Oh, no. It’s not a family secret. It’s just so easy that I’m embarrassed to tell you.” Obviously she didn’t know me well in the cooking department at ALL. Easy and delicious is right up my alley!

Here is what you need to make Poppy Seed Chicken:

3 cups chopped cooked chicken

1 (10 ¾ oz.) can cream of chicken soup

1 (16 oz.) container of sour cream

3 teaspoons of poppy seeds

1 sleeve of buttery round crackers, crushed

¼ cup of butter, melted

First, combine the first four ingredients (chicken, soup, sour cream, and seeds).

Spoon mixture into a lightly greased 11x7 inch baking dish.

Stir together cracker crumbs and melted butter.

Sprinkle evenly over casserole.

Bake at 350 degrees for 35 to 40 minutes.

What comes out of the oven is so yummy and creamy!

I use the leftovers as a base to make chicken salad later in the week. And it’s excellent the second time around as well!

Poppy Seed Chicken

3 cups cooked chicken

1 (10 ¾ oz.) can cream of chicken soup

1 (16 oz.) container of sour cream

3 teaspoons of poppy seeds

1 sleeve of buttery crackers, crushed

¼ cup butter, melted

Combine first four ingredients. Spoon mixture into lightly greased 11x7 inch baking dish. Stir together cracker crumbs and butter; sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes.

Dishing up easy and delicious is never something to be shy about sharing in the tree house,

Chelli