poppy seed chicken casserole
Ate a casserole similar to this at a church in Union Parish after Judy died. We loved it, but couldn't find the person who made it to get the recipe. This is as close as I can get.
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prep time
1 Hr
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 6 - skinless chicken breast tenders
- 3/4 cup butter,melted
- 1 - sleeve ritz crackers, crushed
- 1 tablespoon poppy seeds
- 8 ounces sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 teaspoon jalepeno pepper juice
- 1/2 teaspoon black pepper
How To Make poppy seed chicken casserole
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Step 1Preheat oven to 350 degrees.
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Step 2Boil raw chicken breasts in chicken broth, water, and seasonings as desired. I use jalepeno peppers, parsley, dried onions and dried green onions; along with black pepper, salt, Tony Chacheres, and poultry seasoning until tender; about 20 minutes.
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Step 3Let chicken cool; shred; and place in the bottom of a 9x13-inch casserole dish.
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Step 4Whisk together the soup, sour cream, garlic, pepper juice, and black pepper. Pour over the chicken. Cover with shredded cheese
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Step 5In a separate bowl, combine crushed crackers, poppy seeds, and butter. Cover the casserole.
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Step 6Bake 30 minutes or until bubble and top of casserole is brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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