If you’re looking for an easy to make chicken casserole, this recipe is for you! It’s creamy and delicious.
I know, I know. A casserole. Some people avoid them like the plague. Other people grew up on them and love them. I’m somewhere in between. Casserole every night isn’t my thing but I definitely have my favorites.
If you like this recipe, you’ll love these too:
Where did casseroles come from anyway? They actually started in Europe based on a casserole ceramic dish. But have since transformed into something different here in the US. Back in the 50s and 60s, people cooked casseroles as a form of comfort food. They definitely scream comfort food to me. The real thing that makes a casserole, food that is cooked and served in the same dish. That leaves the definition wide open. But most have a protein – typically chicken and beef- some kind of starch and often have cheese and/or breadcrumbs on the top. Cream of mushroom, chicken, celery soups were added to casseroles somewhere along the way.
This Poppyseed Chicken Casserole came from a dear friend years and years ago. It’s creamy, buttery and definitely comfort food. Serve it with a salad and some fruit to finish off the meal.
- 2 cups cooked chicken diced
- 1 4 ounce packet Ritz cracker
- 1 tablespoon poppy seeds
- 1 10 1/2 oz. can cream of chicken soup
- 1 1/2 cups sour cream
- 1/2 cup butter melted
- Combine chicken with soup and sour cream in a bowl.
- In another bowl add crushed crackers and poppy seeds to melted butter.
- Mix well.
- Mix half of cracker mixture in chicken.
- Put in casserole dish.
- Spread remaining cracker mix on top.
- Bake 30 minutes at 350 degrees.
- Cover for first 15 minutes and then uncover for last 15 minutes.
Are you a fan of casseroles? If so, what kind do you like most?