I love recipes with poppy seed as a key ingredient. I hate that they try to find permanent lodging in my teeth… but I love the peppery taste that they guarantee. Summertime salads are served with Poppy Seed dressing as a choice. But in the dead of winter, -15 degrees today in Michigan, I opt for a hot meal.
This recipe is a crowd pleaser. It does not skimp on the chicken, and is not a dry casserole.
Poppy Seed Chicken
Preheat oven to 350 degrees
2 cans cream of chicken soup
2 c sour cream
1 chicken bouillon cube
1/2 c water
8 to 10 chicken breasts, skinned and cooked and cut into large chunks
1/2 box of Farfalla (bowtie) pasta, cooked and drained
1 stick butter, melted
1 sleeve of Ritz cracker, crushed
2 T poppy seeds
Dissolve bouillon cube in hot water, mix into condensed soup and sour cream. Add cooked pasta and pour over chicken in a large baking dish. Toss butter, crackers and poppy seeds together, assemble over chicken mixture. Bake for 45 minutes.
To make this for a smaller group, use 6 to 8 chicken breasts, delete the bouillon and water, and use just 1 can of soup and 1 cup sour cream. Keep the topping the same. Bake for 30 minutes.byDeborahonThursday, January 15, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe