Poppy seed Chicken
Okay let's do this! This easy and I mean EASY weeknight dinner is one of my favorites on a chilly winter night. Now I can’t take much credit for this one since it’s been around for ages but, it’s one of my go to recipes when I just want something delicious and quick. The ease of being able to throw this all together in a little over 30 minutes is perfect for any night of the week. AND is a great way to use up that leftover chicken from the night before!
Recipe
Yield: 4 People
Filling
1 lb cooked chicken, shredded ( perfect for a store bought rotisserie chicken or leftover chicken)
1 can of cream of chicken soup ( I used a lager can for this recipe but a regular can works too)
1 container of sour cream
Salt & Pepper to taste
Topping
1 ½ sleeves of crushed ritz crackers
5 Tbsp melted butter
1 Tbsp poppy seeds
2 cups of cooked rice ( cooked according to package instructions)
1/2 cup frozen peas
** You can also use egg noodles!**
Procedure
Preheat oven 350 degrees
For Filling
Combine cream of chicken soup and sour cream
Add in cooked chicken and mix
Transfer mixture into baking dish
For Topping
Combine crushed crackers and melted butter.
Add the mixture to the top of the dish.
Sprinkle poppy seeds
Add dish to the heated oven and bake for 30-40 minutes until topping is golden brown and filling is bubbly.
Cook your rice according to package instructions. At the end of cooking add in frozen peas and mix to heat them up.
Serve poppy seed chicken over rice and peas and enjoy!