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!
Heather’s Poppyseed Chicken Casserole
- 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
- 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.