The title of this recipe was originally chicken poppy seed casserole, but although I think the addition of the poppy seeds makes the whole dish prettier, my husband won't eat it because Murphy's Law states that he will be drug tested at work the very next day, and he just doesn't want to deal with it, so I oblige him.I'm sure I must have had this growing up, but the first time I really remember having this recipe I was pregnant with my third child, on bed rest, and so my mother was staying with us and taking care of house and kids. As she was preparing dinner, my then 5 year old asked her what was for dinner, and she replied "chicken casserole" to which he replied very obnoxiously, "YUCK!". He was chastised for his rudeness, and we discussed why he's not allowed to pass judgment on something he has never even tasted, and how declaring something "yucky" was just plain rude, and if I caught him behaving like that again he'd be in big fat trouble.
Needless to say, he loved it. At 5 years old he ate fourths, and ate HALF the 9 X 13 pan that evening. I think his weight doubled that evening. I don't know where he put it. The good news is I don't think I've ever heard him pass judgment on something he hasn't tasted since.
It has since been a favorite in this household, especially that of my third-born, and he's the pickiest of them all. So without further ado...
Chicken Casserole
2- 6.2 oz boxes Uncle Ben's long grain and wild rice, prepared
4 to 6 chicken breasts, seasoned (salt, pepper, all-purpose seasoning, whatever)-cooked and cubed or shredded
2 cans cream of chicken soup
1 cup sour cream
1 package (tube) Ritz crackers, crushed
1/2 cube butter, melted
poppy seeds (optional)
Bake and cut up chicken breasts, set aside. Spray 9 x 13 inch baking dish with Pam. Prepare rice and evenly spread on bottom of baking dish. Layer chicken evenly over rice. In separate bowl, mix together soup and sour cream, spread over chicken. Sprinkle crushed Ritz crackers over soup mixture, drizzle melted butter over crackers. Optional- sprinkle poppy seeds over Ritz crackers before drizzling butter.
Bake uncovered in 350 degree oven for 40 minutes.
3 comments:
Hi this is Janis not Jill. She must have been the last one to use my computer and since I don't know how to get in on my own, I'll stick with Jill. Your mom got the Chicken Poppy Casserole from me then made it her own. I originally got it from the wife of a Yale student while we lived in Connecticut. She had southern roots, so I'm thinking this recipe has its origins in the South. The original recipe called for white rice as the base, equal parts cream of chicken soup and sour cream (1 can to one cup--the amount depending on how creamy you want it) and one whole stick of butter--as in "how bad can that be?" I have served this casserole for years and everybody asks for the recipe. If I need to take meals to someone this is always first on my list because it is such a comfort food. Thanks for passing it on to another generation. I love your blogs. Keep up the good work.
Thanks Janis! I appreciate your comments and brief history lesson!I've also taken this to families in need of a meal.
I made this last night and it was a HUGE hit!!! Thanks for sharing=]
Loves, Heidi Gray=]
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