Sunday, November 30, 2008

Poppy Seed Chicken or Turkey Casserole

Here's another recipe that is great for Thanksgiving turkey leftovers. I usually make this casserole with cooked, cubed chicken, but it adapts very nicely for turkey too. In fact, I think just about anything tastes good bathed in a mixture of cream of chicken soup and sour cream! All you need to make this a meal is salad and a simple vegetable. The casserole freezes well before baking and reheats in the oven -- especially good to know if you're tired of turkey for now, but know you'll need a fast and easy dinner in another couple of weeks when the Christmas crazies strike.

1 can cream of chicken soup
8 oz. sour cream
4 c. leftover cooked chicken breasts or turkey, cubed and/or chopped
1 tube Ritz crackers, crushed
1 stick butter, melted
1 tbsp. poppy seeds

Preheat oven to 350 degrees. In a large bowl, mix cream of chicken soup and sour cream. Stir in chicken or turkey and pour mixture into a flat casserole dish. In a small bowl, mix together crushed Ritz crackers, melted butter and poppy seeds. Sprinkle cracker mixture over top of chicken mixture. Bake for 30-40 minutes, until top is browned and sauce is bubbly around the edges.



Anonymous said...

I can't believe I forgot about this!!! This has always been one of my favorites. It's probably been 6 or 7 years since I've had poppyseed chicken casserole but Kristen is going to try it out tomorrow night, I'll keep you posted.

Cora said...

You are too funny! Who doesn't like Poppy Seed Chicken -- hope Kristen likes it too. I've got lots more like this. LOL Stay tuned . . .