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Poppy Seed Chicken Casserole

Yield: 12 servings                   

Prep Time: 13 min        

Total Time: 46 min




Nonstick cooking spray
2 T butter
2 cups sliced mushrooms (optional)
4 carrots, diced (optional)
1 onion, diced (optional)
2 C sour cream
1 cups milk
2 cans of cream of chicken soup
1 T poppy seeds
7 C cooked chicken, chopped
Salt and pepper to taste
2 T butter, melted
2 C crushed butter-flavored crackers (Ritz)

Hot cooked rice, optional 



Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.
In a large skillet, melt the butter over medium-heat. Add the mushrooms and other vegetable, sauté until browned, 7 to 8 minutes. To the skillet, add the sour cream, chicken soup, milk, poppy seeds, and chicken. Salt and Pepper to taste. Pour the chicken mixture into the prepared baking dish.
In a small bowl, combine the melted butter and crackers; sprinkle over the chicken mixture. Cover with aluminum foil and bake about 15 minutes. Uncover and bake until bubbly, about 10 minutes longer. 

Serve over rice, if desired.


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