Yesterday was our turn again. I decided to make my friend L's Poppy Seed Chicken. It is seriously one of my favorite meals and its so easy. I haven't made it in quite a while, and I can't remember for the life of me why not. As I was putting it together in the large casserole dish, HannahKate walked through the kitchen and asked, "What is that and have I ever had it before?"
To which I replied, "Poppy Seed Chicken. Yes, you've had it before and you loved it."
"I don't believe you." Have I mentioned that HannahKate's gotten pretty nervy since turning 13?
"Yes, you have. It's Miss L's recipe and you love Miss L."
"All I know, is I don't ever like anything you make in that dish." Seriously. She doesn't even know what's in it, she's just going to judge a casserole by its Pyrex. I've failed as a parent.
Anyway, back to the recipe. It was ready in just under an hour and I served it with green salad, English peas and dinner rolls. (Still relying heavily on pre-packaged food in bags and cans)
Poppy Seed ChickenYou'll be amazed at how good this is for so little effort!
4-5 chicken breasts, cooked and cubed
1 can cream of chicken&mushroom soup
8 oz. sour cream
1 stick of butter
1 sleeve Ritz crackers
Place chicken cubes in a large casserole dish. Combine soup and sour cream. Pour over chicken. Crush Ritz crackers and spread over the top. Melt butter and drizzle on crackers. Sprinkle with poppy seeds. Bake at 350 for 30-35 minutes.
HannahKate wound up going down the street to eat pizza with a friend...and its a good thing, because we ate every single bite of it without her. She has no idea what she missed!