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!
Y’all enjoy!
Ingredients
- 3 to 4 large chicken breasts
- Can of cream of mushroom condensed soup
- 16 oz sour cream
- 1 tablespoon poppyseeds
- 3/4 sleeve of Ritz crackers
- 1/4 tsp granulated garlic
- 1/2 stick butter
Directions
- 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.
Heather’s Poppyseed Chicken Casserole
Ingredients
- 3 to 4 large chicken breasts
- 1 (10.5-ounce) can of cream of mushroom condensed soup
- 1 (16-ounce) container sour cream
- 1 tablespoon poppy seeds
- 3/4 sleeve of Ritz crackers
- 1/4 teaspoon granulated garlic
- 1/4 cup butter
Instructions
- Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- 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 prepared 9X13-inch 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.
War Eagle!! I’m an Auburn grad and a fellow Southern food blogger. I’m so glad I found your site. I look forward to more tasty recipes.
Best,
Nealey Dozier
http://www.dixiecaviar.com
War Eagle! Thanks so much! Love your site! Beautiful pictures! Are you coming to FoodBlogSouth?
I just saw your guest blog on Southern Plate, I enjoy SP so very much. So, I had to head on over and check out your blog. This looks like a dish my family would enjoy! I plan on it making the menu next week. I do have one question….how much poppy seed should be added?
Hi Selena! Welcome to Southern Bite and thanks for checking us out! I’m so glad you caught that! Oop! It should be about 1 tablespoon. Be sure to come back and let me know how it turns out!
Y’all sound like an amazing team Stacey. It means so much to know you have someone standing beside you when life is coming at you full force. This was such a sweet post. And nothing says lovin’ like a casserole. Love this dish!!
Thanks, Brandie. We’re making it through, but it certainly is a challenge. Thanks for stopping by!
Your fantastic cookbook was a gift to me from my mother, and my husband loves everything I’ve made from it so far. After I made this recipe for the first time, it instantly became one of my comfort foods; today has been a tough day in the office, and this is definitely what I’m fixing when I get home!
Elizabeth, thanks so much for your comment. I’m so glad that you’ve enjoyed the book. I hate that you’ve had a tough day in the office, but glad that I can help get something easy and delicious on the table! I hope y’all enjoy!
My family has made this for years, it’s so tasty! We always call it grandma’s chicken, well, because grandma made it I guess lol! We have a few difference though. We use cream of chicken, boil a whole chicken and pick it (always hated helping with that part as a kid), and we crush the crackers and and fry them in the stick of butter in the skillet before putting them on top. Also, we’ve never served it over anything, might have to try it! Thanks for all the great recipes, Stacey! I love your blog 🙂
Thanks, Aryn!
This is the perfect dish! Everything in it is already in my kitchen! Thanks for the yummy recipe.
You know that’s my jam! I need it to be quick, easy, and I need to already have the stuff I need in the pantry. Hope you’ll enjoy it, Mandy!
Just looking for recipe for supper and this caught my eye but then I saw my grandmother’s sterling silver on your plate! I have her six place settings but can’t find anymore. Do you know the name of this pattern?
Thanks for the beautiful photos!
Thanks! Unfortunately, I don’t. I buy a lot of stuff like this from flea markets and estate sales. I probably only have a few pieces of this particular pattern. Good luck finding it!
Rae Marie, I believe it’s called “Candlelight” made by Towle. I have it, too. It was my grandmothers as well. I have only seen it once and I can tell you it was way too expensive to buy but, not too expensive to enjoy!!! Beth
Unless you’re in a hurry, by far the best way to cook chicken for shredding is just to throw it in the crock pot on low for eight hours or so. It’s tender, juicy, and shreds at the touch of a fork. No need to add water or anything else. I cook big batches and freeze to use in various dishes.
I totally agree! Although, I do traditionally cover the chicken breasts with water. Makes some great chicken broth for later.
Stacy you sound like a wonderful husband, Your wife is very lucky and she sounds amazing too. I just love your site as well as southern plate. You all are so down to earth and such wonderful recipes. I can’t tell you how many I have made. Keep up the good food.
Thanks so much, Judy! You are so kind to say that.
It looks fantastic. BUT, with my mushroom allergy, I am going to do it with Cream of Chicken soup.
A mushroom allergy is a pain in the …. well, I’ll just say there are mushrooms in places I would never have looked before this developed.
Oh, that’s terrible! Well, cream of chicken will work just fine.
Way to go Heather! Keep up the good work. =) I hope to make this yummy recipe using my new easy-go-to rotisserie (boneless) packaged chicken from Costco. I have officially been spoiled by the ease of purchasing this package in the deli and taking it home to use throughout the busy school/work week.
Isn’t that super convenient???
Very easy, that’s what I use. I also use about a tsp of sweet curry, delist too.
Sounds great!
The recipe in your book says 16 oz. sour cream which one is correct? Thanks
Technically, both. In testing recipes for the book, I found that I liked a little more “sauce” so I changed it to 16-ounces. Either will work.
I had a friend who made this, She made it a whole meal by putting Rice a Roni (already cooked on the bottom and topped that with green beans, Then put the chicken mixture on top. It was so good. I never got the recipe now I have it.
Yum! Sounds great!
Thank you for this recipe I make it all the time, I had to double the sour cream because mine was always so dry.
So glad you’ve enjoyed it!!