Happy Wednesday! We are halfway through the week and it’s almost a fun holiday weekend… but, if you’re anything like us the holidays are kinda weird now with everything going on. I am trying to stay positive (the constant rain this week likely isn’t helping), but it just feels different when we can’t all get out and enjoy things together.
Like I said, I am trying to stay positive and I will actually be sharing some fun Memorial Day recipes tomorrow, but today my mom and I are sharing a yummy dinner recipe. This was sent in from Kate Abrams (thank you Kate!) and it couldn’t be any easier- plus, I guarantee your family will love this.
As a note- my mom and I added egg noodles to this casserole, but Kate’s recipe did not call for them. If you do add the egg noodles, make sure to also add another can of cream of chicken soup!
Poppyseed Chicken Casserole
Ingredients
- 2 large chicken breasts, cooked and shredded
- 1 cup sour cream
- 1 tablespoon poppy seeds
- 1 can cream of chicken soup (if you add the egg noodles, use 2 cans)
- 1 1/2 cup crushed ritz crackers
- 1/2 cup melted butter
- 1 package of wide egg noodles, cooked and drained
- s & p to taste
Directions
- Combine chicken, sour cream, poppy seeds, soup, and egg noodles (if using) in a bowl and combine.
- Put mixture in baking dish- 9×12 should work fine!
- Mix melted butter and ritz crackers. Add mixture overtop chicken mixture.
- Bake at 350F for 30 minutes until top crust is golden and casserole is bubbly
I normally serve this with a green veggie (broccoli, green beans) and/or a salad. So easy and it really is delicious!
As always, thank you for reading! -A
