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!
Recipe Card
Heather’s Poppyseed Chicken Casserole
Ingredients
- 3 to 4 large chicken breasts
- 1 (10.5-ounce) can cream of mushroom condensed soup
- 1 (16-ounce) container sour cream
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon poppy seeds
- 1/4 cup butter
- 3/4 sleeve of Ritz crackers, crushed
- cooked white rice
Instructions
- Place the chicken breasts in a large pot and cover them with water. Bring to a simmer and cook until the chicken is cooked through - 15 to 20 minutes. Be cautious not to boil the chicken as it has a tendency to get tough when boiled. Remove from water to allow to cool. Once cooled, shred chicken.
- Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the sour cream, mushroom soup, garlic, and salt and pepper to taste. Mix well. Add about half of the poppy seeds and the chicken to the bowl and mix well. Pour the mixture into the prepared dish.
- In a medium bowl, combine the melted butter, crushed crackers, and the remaining poppy seeds. Mix well and sprinkle over the chicken mixture. Bake for 20 to 30 minutes or until bubbly and heated through. Serve over white rice, if desired.
Did you know you can shred chicken breast with your kitchen aid mixer? It’s easy peasy.
Yes! It makes it so easy, right!?!
In the instructions you say to add 1/2 the Poppy seeds and 1/2 the chicken. You never tell us what to do with the other half of the poppy seeds and chicken? What do we do with that?
Hey Delaina! Actually, in #3 is says half the poppy seeds and the chicken – meaning all the chicken and half of the poppy seeds. The remaining poppy seeds go in the cracker mixture in step #4. Does that help?
About how many pounds of chicken would you guess I need for this? The chicken breast vary so much in size I want to get the correct amount.
Love your recipes!
Thanks, Angie! Probably about 1.5 to 2 pounds will work. Hope you’ll enjoy it!!
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!!
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!
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.
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!