Last week I posted that my family was having chicken casserole for dinner one night. By request I am posting the recipe. This recipe is actually two of our favorite chicken casserole’s all rolled into one. I love the creaminess of Chicken Poppyseed Casserole but missed the veggies so that is how this recipe came to be.
Creamy Chicken Casserole
3 cups of cooked & deboned chicken breast (or dark meat if you like) – this is about 3 breasts
1 can of cream of chicken soup
1/2 can of chicken stock
8 oz. of sour cream
2 cans of veg-all (or frozen mixed veggies)*
1 Tbsp Poppy seeds
1 1/2 to 2 sleeves of buttery crackers, crushed (like Late July’s brand or Ritz)
1 to 1 1/2 sticks of butter
Mix first 5 ingredients in a large bowl. Put into a 9×11 baking dish. Melt butter and mix in crushed crackers. Sprinkle crackers over the top of the casserole. Sprinkle poppy seeds over the top. Bake at 375 to 400 degrees fro 30 minutes (or until casserole is hot all the way through and bubbling).
You can prepare this casserole ahead of time, but do not add the cracker topping until right before you cook it because it will get soggy. I like to prepare this for friends when they have a baby or a sickness in the family. I just send it in an aluminum (throw away) pan and include the sleeves of crackers and butter along with the directions. Super easy!
*If you use frozen veggies, it is my experience that you will want to precook them before adding them to the casserole so they won’t be crunchy. If I use frozen (which I often do, since I use whatever I have on hand), I place a whole bag of frozen veggies in a pot with water and cook them until soft.
If you have other suggestions for recipes you’ve seen in my Meal Plan posts that you would like me to post leave a comment or send me an email!