Wednesday, February 13, 2008

Poppy Seed Chicken

I'm so glad Eric brought this recipe to our marriage. :) He grew up loving it and I'm sure our kids will not remember a time when it was served at our table. They love it already and I'm so glad it passed the "kid test"!

Poppy Seed Chicken

1 lb. cooked (baked, fried, grilled, broiled, boiled...doesn't matter which. The only one I haven't tried is grilled. And when I say fried, I just mean cooking it in the skillet, not like fried chicken...) and cubed chicken – pour into casserole dish

Mix and pour over chicken:

1 can cream of chicken soup

1 cup sour cream

½ tsp garlic powder

½ tsp onion powder

1 Tbsp soy sauce

Mix and sprinkle over casserole:
1 stick melted butter

1 tube crushed Ritz crackers

2 Tbsp poppy seeds

Bake at 350ยบ for 30-40 minutes (basically bake until it bubbles). Serve over rice.

I discovered recently that you can substitute cream of mushroom soup if you add some chicken boullion granules too which disguise the taste almost completely (and I suppose if you love mushrooms you might not even want to do that). And if you're short on sour cream, you can fill in the rest with buttermilk. I'm not sure if that would work with the milk & vinegar substitute since I haven't tried that. But the other day I discovered mid-recipe that I did not have the cream of chicken I thought I did and also not as much sour cream as I needed. I used 3/4 of a can of cream of mushroom (I was worried about the taste being too strong...) and 1/3 C sour cream and 2/3 cup buttermilk.

2 comments:

Creative Catharsis said...

I LOVE that recipe. Such good comfort food.

Crystal said...

I love this recipe too! I totally remember eating it at your house in Provo, where you lived above Mike & Jolene. It's a staple at our house now.