Sunday, March 27, 2011

Poppy Seed Chicken

Not everyone is a fan of casseroles. Our family happens to love them so I do make them quite often. I found this recipe in a Cooking with Paula Deen magazine and thought that it sounded good. It was the mushrooms that caught my eye. I am a huge fan of mushrooms so almost anything with that ingredient sounds good to me. You might notice that something is missing from my version of this. I left out the poppy seeds, only because I didn't have any. I'm not sure that it would have changed the flavor any but I will assure you that it was very good without them. Next time I make it I will add them and see if there is a difference. Now I know Paula Deen is famous for her unhealthy obsession with butter, lots and lots of butter. I don't share that same obsession with her. I wish I could have the same care free attitude but I take my health and my families health to seriously. This recipe has a total of 4 Tbsp of butter in it which actually isn't that bad, for our friend Paula. I was able to cut down the amount of butter that is mixed with the cracker topping without compromising on taste. You can follow suit or be a little more care free like Paula and use the whole amount. The recipe below is the original. You can cut it in half if you don't have a lot of people to feed. I hope you enjoy!

Poppy Seed Chicken
Cooking with Paula Deen

1 Tbsp butter
2 (8oz) packages sliced portobella mushrooms
7 cups chopped cooked chicken
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream (I used light)
1 cup slivered almonds, toasted
1 Tbsp poppy seeds
3 Tbsp butter, melted
2 cups crushed butter-flavored crackers like Ritz Crackers
Hot cooked white or brown rice

Preheat oven to 375 F. Spray a 13x9 inch pan with nonstick cooking spray. In a large skillet, melt butter over medium high heat; add mushrooms and saute for 7-8 minutes or until browned. Remove from heat.
In a large mixing bowl, combine mushrooms, chicken, chicken soup, sour cream, almonds, and poppy seeds. Pour chicken mixture into prepared baking dish.
In a small bowl, combine melted butter and crackers; sprinkle over chicken mixture. Cover with foil and bake for 15 minutes. Uncover and bake for 10 minutes longer until bubbly. Serve over rice.


Trish said...

This looks really good! Will have to make it this week! Thanks Katie!

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One of the many jobs I have as a stay at home mom is to cook. I love being in the kitchen and creating yummy dishes to feed my family. I started this blog as a way to virtually capture my most valuable recipe creations and finds. I hope you enjoy!
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