Wednesday, October 15, 2008

Chicken Poppy Bake

This yummy little creation was a very impromptu original... sort of... this was inspired from a brain cramp in "what to make for dinner...*&#@$!??" and a few dishes I have tried in the past and it turned out wonderful. We all gobbled it up!


4-5 chicken breast
1 C sour cream
1 can Cream Of Chicken
1/4 C milk
3/4 tea garlic salt
1/2 tea pepper
1/4 + tea cumin (or to taste)
1 1/2 Tbl dried onion flakes
1 can diced chilies (optional)
1-2 cup monterrey jack cheese - shredded
1 Tbl poppy seed
1 stick of butter
1 sleeve Ritz Crackers - crushed

Boil chicken, shredded and lay in baking dish. Mix together sour cream, soup, milk and spices. Top chicken with cheese and pour sauce on top to completely cover casserole. Spread crumb mixture and poppy seeds on top and drizzle with melted butter and bake 350 covered for 20 minutes and uncovered for another 20-30 minutes until golden and bubbly.

*** VARIATION: If you have a small chopper for small dicing or pureeing you can put your chilies in there to make them unnoticeable to the eye. These give great flavor and even though they are mild some kids have issues with these.

2 comments:

Kristi said...

Jen, Jen, Jen...LOVED THIS!!! We pretty much wanted to marry it :) I love this blog, have I told you that yet?!! Thanks for sharing...you have serious cooking skills, my friend!

jenelle said...

We really enjoyed this dish. Next time might add a little less butter to make it a "little" healthier. Thanks for a great recipe. Will definitely make this one again.