Tuesday, May 4, 2010

Poppyseed Chicken


This recipe has been C's favorite since the very first time I ever made it. It used to be the meal we ate on the major cooking day, but since converting it to a freezer cooking recipe, we can have it whenever we want!

Ingredients:

  • 2 chicken breasts, cooked & cubed

  • 1 can of cream of mushroom soup [we also like this with cream of chicken. depends on what we have on hand most of the time!]

  • 1 cup sour cream

  • 2 cups crushed Ritz crackers

  • 3 tablespoons melted butter or margarine [margarine kind of makes the crackers soggy, but it's up to you!]

  • 1 heaping tablespoon poppy seeds


The How-to:

  • Put chicken in the bottom of a casserole dish

  • Mix soup & sour cream; spread over the chicken

  • Combine crackers, poppy seeds, and melted butter in a zip lock and mix

  • Spread cracker mixture over the sour cream & soup

  • Cover & freeze!


On Cooking Day:

  • Thaw

  • Bake at 375 degrees [uncovered] for 30 minutes

5 comments:

  1. Hey Kristin! We have this in the freezer with the rest of our efforts from our OAMC day, but I was wondering how to make it without freezing it first. We have a couple chicken breasts, cans of soup, and crackers left over, so it would be nice to try it out before we are scheduled to have it. Thanks!

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  2. Hi Bonnie!
    If you want to skip the freezing part, go right ahead & bake it at 350 until the sauce is bubbling. It normally takes us 20-25 minutes. It's delicious!

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  3. [...] until 6:30, so I decided to pack a picnic. We finally got to use this baby! I made his favorite, Poppyseed Chicken, and surprised him. [yes, I CAN be put together, and on time, every now and [...]

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  4. I would like to freeze this in portion sizes of one meal per container. Would I half this recipe for one serving? Also, what type of container would you recommend for freezing one meal size portions? Thank you! Great site!

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  5. Hi Christy!
    Do you mean 1 serving or 1 meal? My husband and I eat large portions of this recipe for dinner and always have leftovers the next day. If I'm understanding you correctly, I would divide this into 3 equal portions and freeze them in small foil pans. When I do foil pans, I cover them first with plastic wrap and then foil to keep the dinners from drying out. Hope this helps!

    Kristin

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