Have you ever had an upcoming health crisis that you knew was going to occur? Perhaps you were undergoing treatment for a health problem, you had surgery planned, or you had a baby coming.
When people have these kinds of things in the future, they try to plan ahead to make sure that the medical issue has the least possible effect on the life of the family. Often, this preparation includes packing the fridge with fresh groceries and stuffing the freezer with make-ahead meals like casseroles.
Poppy Seed Chicken Casserole
- Cooking spray
- Baking Pan
- Rolling pin/meat mallet
- 2 cups Cooked chicken 2 boneless skinless chicken breasts or 4 to 6 chicken tenders
- 1 can Cream of chicken soup
- 1 cup Sour cream
- 1 tbsp Poppy seeds
- ¼ cup Ritz style crackers
- 2 cups Cooked rice (optional)
- Preheat the oven to 350 degrees.
- If you are not using precooked chicken, put the chicken into a medium-sized saucepan. Cover the chicken with water by a few inches. Put the pot on the stove and bring it to a boil over medium heat. Cover the pan with a lid, turn off the heat on the stove eye, and let the chicken breast sit in the hot water for about 15 minutes. Remove the chicken from the pan, put it on a plate and let it cool. Shred the chicken.
- Spray the bottom and sides of a 9 inch square pan with cooking spray. In the bottom of the baking pan, place your chicken. Add the cream of chicken soup and the sour cream. Stir in the poppyseeds. If you want to add rice to the mixture, stir the rice into it. Mix all of these together until the chicken and the poppy seeds are evenly distributed into the mixture. Smooth the filling of the casserole into an even layer.
- Use a rolling pin or a meat mallet to crush the crackers. You can also use a food processor or blender to crush them if you want them to be crushed finely. You can leave some larger chunks of crackers in the mixture. Scatter the cracker crumbs over the top of the filling of the casserole.
- In a small microwave-safe dish, microwave the butter until it is melted, about 30 seconds. Stir the butter until it is smooth. Sprinkle the melted butter over the cracker crumbs in the pan.
- Slide the casserole into the preheated oven and bake it for 20 to 25 minutes. Spoon the casserole onto plates and serve.
- Store leftovers in the refrigerator in the pan with a lid on it or covered with aluminum foil or plastic wrap. Reheat the leftovers in the microwave, or you can put the whole pan, uncovered, back into the oven at 350 degrees for 15 to 20 minutes to keep the cracker topping crisp. Use the leftover casserole within three days.