Y’all, I love my wife. And truth be told, she’s had it tough for the last several months, for lots of reasons. Being a full-time RN, a wife and a Mom is enough. On top of that she’s a maid, a chauffeur, a laundress, the list goes on and on. To add to all of this, she started nurse practitioner school at Auburn University this fall (War Eagle!). It’s been tough for her getting back in the swing of being a full-time student and trying to balance all that life throws at her otherwise. But she’s a trooper for taking all this on. I can’t even imagine…
When she’s had a bad day, this is her ultimate comfort food. It’s simple and quick and fills you with that warm feeling that only comfort food can give you. We made it through the first semester, and with good grades to boot, but I’ve got a feeling I’ll be making this A LOT over the next 5 semesters!
- 3 to 4 large chicken breasts
- Can of cream of mushroom condensed soup
- 8 oz sour cream
- 1 tablespoon poppyseeds
- 3/4 sleeve of Ritz crackers
- 1/4 tsp granulated garlic
- 1/2 stick butter
- Preheat oven to 350 degrees.
- Simmer chicken breasts in water until no longer pink (about 15 minutes). Be sure to SIMMER! Boiling them on high boil will make them tough.
- Cool and chop chicken. (Or use your fingers and piece it up like I do.)
- Combine sour cream, mushroom soup, garlic, and salt and pepper to taste. Mix well.
- Add chicken to mixture.
- Pour into buttered 9X13 casserole dish.
- Sprinkle with poppy seeds.
- Crush Ritz crackers over top and top with pats of butter.
- Bake for 30 minutes or until hot and bubbly.
- Serve over white rice.