Poppy seed chicken casserole tonight, along with cabbage, butter beans, and southern-style cornbread.
The chicken dish is really easy to throw together just few ingredients.
Poppy Seed Chicken Casserole
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup butter, melted
1 sleeve of Ritz crackers, crushed
1 teaspoon poppy seeds, or more if desired
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese (or you can use the cheese of your choice)
Directions
-Boil the chicken, drain the water, then shred the chicken
-Preheat an oven to 350°
-Combine the butter, crackers, and poppy seeds in a bowl and 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 and 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.