Cookbook:Poppyseed Chicken
| Poppyseed Chicken | |
|---|---|
| Category | Chicken recipes |
| Servings | 4–6 |
| Time | 45 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Poppyseed chicken is a savory casserole. It is simple to prepare, hearty, and a crowd favorite. Great with green beans, or a simple salad.
Ingredients
[edit | edit source]- 4 pieces of chicken breast, boiled and diced
- 1 cup mayonnaise (light or fat-free works)
- 1 cup sour cream (recommend light)
- 1 cup grated cheddar cheese
- 2 cups (about 1 sleeve) crushed Ritz crackers (or similar)
- 3 tablespoons poppy seeds
- 1 stick butter or margarine, melted
Procedure
[edit | edit source]- Preheat oven to 350°F (175°C).
- Mix chicken with mayonnaise and sour cream. Spread this in the bottom of a 9x13 inch casserole dish.
- Sprinkle cheese, crackers, then poppy seeds on top.
- Evenly pour melted butter on top.
- Bake at 350°F (175°C) for 25 minutes.
Notes, tips, and variations
[edit | edit source]- You can easily scale this recipe depending on the number of servings you want (e.g. 3 chicken breasts, ¾ cup mayo and sour cream, etc); use a bigger or smaller pan as necessary to make the chicken layer 1–2 inches (2.5–5 cm) thick.
- You can assemble it ahead of time and refrigerate it, baking it for 35–40 minutes.
- If you freeze it before baking, do not add the crackers, poppyseeds, or butter until you are ready to bake it.