This recipe brings back so many memories of living in my sorority. We had poppyseed chicken for dinner all the time! It was one of the dishes I actually really enjoyed - and looked forward to when I saw it on the menu. It's a very simple dish, but just seems homey.
I changed a couple of things with this recipe, though I bet it's perfect as it stands. I added some chia seeds - full of Omega 3 and Fiber and completely tasteless - because I thought the texture wouldn't stand out with the poppyseeds. I was right! It did nothing to the flavor, and was an easy way to up the nutrition in a dish.
Recipe is courtesy of my friend Jourdan's mother-in-law, but you can find it here. Thanks for sharing, Jourdan (and Corey's mom!). :)
Recipe by Corey's Mom; Shared by Jourdan Leigh
Serves 2-4, depending on portions; recipe can be easily doubled
*1 can cream of chicken soup
*1 small can sliced mushrooms (I didn't do this part)
*2 chicken breasts, cooked and diced or shredded (I used three very small breasts)
*1 sleeve Ritz crackers, crushed (I used whole wheat Ritz)
*4 tablespoons butter, melted
*poppyseeds (found at the grocery store in the spice aisle)
*1/2 tbsp. chia seeds (optional)
*Preheat oven to 350.
*Combine soup and chicken in a bowl. Spread mixture into your baking dish.
*Top with crushed Ritz, melted butter, then sprinkle poppyseeds over the casserole.
*Bake at 350 for 30 minutes.
|Shredded chicken...thank you slow cooker & chicken broth for perfectly cooked and juicy chicken every time!|
|chicken plus soup|
|toppings and ready for oven!|
|the chia seeds|
|time to dig in!|