POPPY SEED CHICKEN CASSEROLE
Poppy Seed Chicken Casserole is a tangy, filling meal that the whole family will love! Tender chicken, crispy crust and a sauce to die for. Perfect for busy weeknights.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 55m
Number Of Ingredients 7
Steps:
- Crush the 2 sleeves of Ritz crackers (about 2 ½ cups).
- Stir melted butter, 1 ½ cups crushed Ritz crackers and poppy seeds together in a bowl.
- Fold in chicken, cream of chicken soup, and sour cream until well blended.
- Pour mixture into a 9x13 inch pan.
- In a separate bowl, mix remaining 1 cup of Ritz crackers and Parmesan cheese.
- Spread Ritz cracker topping evenly over casserole.
- Bake for 40 minutes at 350 degrees.
Nutrition Facts : Calories 426 kcal, Carbohydrate 4 g, Protein 39 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 166 mg, Sodium 626 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY POPPY SEED CHICKEN CASSEROLE
Make and share this Cheesy Poppy Seed Chicken Casserole recipe from Food.com.
Provided by Mommacat428
Categories Poultry
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Prehead oven to 350°F.
- Cut baked chicken breast into pieces.
- Mix chicken in bowl with cheddar cheese, sour cream, and cream of celery.
- Crush the ritz crackers in a seperate bowl which should total 50 crackers or a 1 1/2 sleeves.
- Leave enough aside to sprinkle on top of the casserole.
- Melt the butter.
- Now mix the crushed crackers with the chicken mix and add the melted butter and poppyseeds.
- Spread into cassarole dish.
- Sprinkle remaining crackers atop the chicken mixture.
- Bake at 350F for 35 to 45 minutes or until bubbly.
Nutrition Facts : Calories 810, Fat 62.5, SaturatedFat 31.6, Cholesterol 178.4, Sodium 1169.1, Carbohydrate 27.9, Fiber 1.3, Sugar 4.1, Protein 34.7
POPPY SEED CHICKEN CASSEROLE
Wonderful chicken dish. Very easy to make.
Provided by Callie Wilson Wolfe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
- Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
- Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
- Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 16.9 g, Cholesterol 141.5 mg, Fat 45.7 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 24.9 g, Sodium 900.2 mg, Sugar 1.7 g
CHEESY POPPY SEED CHICKEN AND RICE CASSEROLE
One of my favorite dishes is Poppy Seed Chicken and I have a recipe here on JAP just for that. http://www.justapinch.com/recipes/main-course/chicken/poppy-seed-chicken-casserole.html?p=1 I also like serving Poppy Seed Chicken over rice. Today I combined the two and added cheese to come up with this casserole. Hope you enjoy as...
Provided by Diane Atherton
Categories Casseroles
Time 2h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Grease 9 x 13-inch pan.
- 2. Spread dry uncooked rice evenly over bottom of prepared pan. Sprinkle with a little salt and pepper if desired. NOTE 1: There is a lot of salt in both the cream of chicken soup and cheese so not much salt if any is needed. NOTE 2: White rice does not take as long to cook. You should reduce cooking time by 15 to 20 minutes if using white rice.
- 3. Sprinkle 1/2 of the shredded cheese over rice; place chicken pieces on top of rice & cheese.
- 4. Combine soup and sour cream; spread evenly over chicken.
- 5. Pour chicken broth/stock or water over top. There will be a lot of liquid. Don't worry, the rice will soak up the liquid as it cooks.
- 6. Bake in oven uncovered for 1 hour and 45 minutes. Remove from oven. Check to see if rice is tender; add more liquid IF needed. At this point the liqiud shoud be almost (but not completely) soaked up by rice with the top looking almost like a pudding or like the cream of chicken soup when you 1st spooned it over the chicken. NOTE: Remember if using white rice you will need to reduce cooking time by 15 to 20 minutes. Brown rice takes longer to cook than white rice.
- 7. Sprinkle remaining cheese on top. Combine the crushed crackers and poppy seed. I do this in a large ziploc bag. Sprinkle mixture evenly over top. Drizzle melted butter over crumbs.
- 8. Return to oven (uncovered) and bake for 25 minutes longer. Remove from oven, cool for about 10 minutes and serve.
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