4.01.2008

Poppy Seed Chicken

© shoutingforha

Today has been a chilly, gloomy, and rainy day. The kind of day that makes you want to snuggle up under a blanket and watch a good movie. Unfortunately, my schedule didn't allow for any such indulgences.

As dinnertime approached, I decided to cook one of my favorite comfort foods... Poppy Seed Chicken. I must warn you that this is by no means a healthy meal. Quite to the contrary. Those suffering from high cholesterol or heart disease should go visit another blog. This dish is loaded with fat and calories but is, in my opinion, incredibly tasty.

I prefer to roast my own chicken to make this dish, however, you could easily buy them at your local grocery store. It can also be whipped up in a snap using any leftover chicken or turkey that you might have on hand. Served with steamed brown or wild rice and a green leafy salad, Poppy Seed Chicken is the perfect meal for a busy, rainy day.

Poppy Seed Chicken

2 roasted chickens, meat removed and diced into small cubes
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 16 oz. carton of sour cream
1-2 Tbs. poppy seeds
1 sleeve Ritz crackers, crushed
1/2 stick of butter, melted

In a bowl, mix the cream cheese, cream of chicken soup and the sour cream. Blend until creamy and smooth. Add the poppy seeds and the chicken. Stir until combined.

Pour the mixture into a 9x13 baking dish. Bake at 350 degrees F. for 30-40 minutes or until bubbly.

Combine the cracker crumbs and the butter, tossing to coat. Spread the crumbs evenly on top of the chicken. Bake an additional 10 minutes, or until the top is golden brown.

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