Tuesday, June 09, 2009

poppy seed chicken

this dinner is delicious! this is a great meal for your family, or to take to someone who is sick or just had a baby. now, i will warn you-this isn't on my top 5 list of most nutritious meals. and i know a couple weeks ago, i wrote about how i don't usually like recipes that call for a lot of creamy soups. perhaps i was a little too harsh. trust me-this one is worth it! it is so easy, but tastes wonderful. i guarantee that your friends and family will love it. this is also a great meal to freeze. last week i doubled the recipe and divided it into 4 smaller batches. we had one for dinner and i froze the other batches in 8x8 pans. this is a great meal to have on hand for a comfort food type dinner! i completely forgot to take pictures, and i also made a recipe for bean bundles, which are also extremely easy, delicious, and impressive looking. i will post the bean bundles the next time i make them (i also doubled that recipe and froze three small batches, so i'm sure we'll be eating one soon!), i'll be sure to take pictures and post them so that you can see what they look like before you make them.

poppy seed chicken
from the christmas cottage cookbook

I N G R E D I E N T S :

4-6 chicken breasts (i use boneless, skinless chicken breasts)
1 cup sour cream
1 can cream of mushroom soup
1 can cream of celery soup
1 small package of slivered almonds

topping:
1 stick butter, melted
2 Tbsp. poppy seeds
1 stack Ritz crackers, crushed


D I R E C T I O N S :

cook chicken (i usually boil or poach it). cut into bite-sized pieces and mix with sour cream, soups and almonds. pour into a 13x9x2-inch casserole dish (or 2 8x8 dishes). mix the topping ingredients together and drizzle on top of casserole. bake at 350 degrees for 20-25 minutes. it will be bubbly around edges. serve over lipton's (or knorr brand) chicken-flavored rice, if desired*.

*i make this with the chicken flavored rice (so easy) and bean bundles (recipe to come soon). It is delicious!

3 comments:

Sara and Wade said...

Oh my goodness, I have a recipe that is almost identical to this and I'm going to make it tomorrow night:) Great minds think alike, right? To make it a little healthier, I use fat free sour cream and I just use 1 can of cream of chicken soup (instead of the 2 other soups). I never thought of adding almonds, but that's a great idea that I'll have to try! I serve it with brown rice, salad, and broccoli and my husband loves it! I made it to take to a friend too and her kids actually ate it (a big feat in their house), but I omitted the poppy seeds...she said that they might think they are bugs, haha:)

Stacey Hays said...

I love poppy seed chicken. My recipe doesn't call for the almonds...I'll have to try that. I LOVE making extra and putting it in the freezer. The extra meals are so nice to have when you don't feel like cooking.

Nancy said...

i had never made poppy seed chicken before i got this recipe, but i think the slivered almonds really make a wonderful addition-they add a great texture and a subtle, nutty flavor. i don't think i could ever leave them out of this dish! you all will have to try adding them!