So, we’ve made homemade cream of mushroom soup – and, if you didn’t just eat it all by itself – you’ll have just enough to make this Poppyseed Chicken Casserole.
Just a few months before I got married, some friends (and my future sister-in-law) at my college threw me a bridal shower. One gift I received was a box, full of index cards, with a recipe from each girl.
I got some great recipes and have been adding to the box ever since.
One of our favorites is a casserole recipe I got from my roommate, Lex. It was one of her family’s favorite casseroles, too, and it’s one that Nick requests often. He loves a good casserole – and so do I!
But I did want to put a healthier spin on this casserole recipe, and thankfully, it worked out!
I found these Back to Nature crackers that taste (and look) just like Ritz Crackers but don’t have any hydrogenated oils. And they’re good! Buttery and crispy, just how crackers should be.
The casserole is simple: cooked chicken, cream of mushroom soup, sour cream (or greek yogurt), crackers, and poppyseeds.
It doesn’t get much easier than that.
And, since I was in my Betty Crocker mode the day I made this, I roasted some chicken for this dish to give it even more flavor, but you could poach it or use leftover chicken, too.
However you want to make this, you’ll be happy you did.
And if your family or boyfriend or husband loves casseroles as much as mine, they’ll be happy, too.
Poppyseed Chicken Casserole
- 1.5 lbs chicken, cooked and diced
- 1 can (12 oz) cream of mushroom soup or homemade!
- 1 cup sour cream or greek yogurt
- 20 crackers, crumbled
- 1-2 tsp poppyseeds
Preheat oven to 350 degrees.
Mix chicken with soup and yogurt or sour cream.
Pour mixture into greased 9×13 baking dish.
Sprinkle cracker crumbs on chicken mixture and top with poppy seeds.
Bake 25-30 minutes or until casserole is bubbling around the edges.
Let cool 5-10 minutes. Serve.