If your family is like my family than they love casseroles. As the cook, I appreciate the casserole because of its simplicity and quickness. Chicken poppy-seed is one of those easy, tasty dishes your family will love and will be a hit every time you serve it. It is my family’s go to recipe for all major events including: births, deaths, sicknesses and Wednesday nights. There was even one Thanksgiving where we had chicken poppy-seed. Let’s just say that deep-frying a wild (aka super lean) turkey was not such a hot idea (DAD!). So I can say with great confidence that it is really good.
We give the credit for this recipe to my grandmother (my mom’s mom) but as it turns out it actually came from my own mother! Sorry Mom! So I am officially giving her all the credit for this wonderful recipe. I hope your family enjoys it as much as our has over the years.
Here’s what you need:
3-4 small cooked chicken breasts (or if you are like me and buy the frozen breasts that are the size of your face than 1-2 or a whole rotisserie chicken)
1 can of cream of chicken soup
1 can of cream of celery soup
16oz sour cream
poppy seeds to taste
2 sleeves of a butter cracker ( we use Ritz)
1 stick of butter, melted
1 bag egg noodles
Here’s what you do:
Preheat oven to 350. Cube or dice or shred cooked chicken. Mix together with the soups, sour cream and poppy seeds. Pour into a 9×13 baking dish. Take sleeves of crackers and crush. Mix with the melted butter and place on top of the cream mixture. Bake at 350 for 30 minutes or until it the sides are bubbling. While this is baking, cook noodles according to the package. Serve the chicken poppy-seed over the egg noodles. There it is! It is that simple and that easy. Try it out for your next weekday meal and let me know how it turned out.