Poppy Seed Chicken Casserole

Name: Poppy Seed Chicken Casserole
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 6 boneless chicken breast halves; 3 green onions, sliced; 1 (10 1/2 ounce) can cream of chicken soup; 2 (8 ounce) cartons sour cream; 3 tablespoons sherry wine; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3/4 cup Ritz cracker, crushed; 1 tablespoon poppy seed; 1/4 cup butter, melted

(1)

Recipe by Expat in Holland

I cannot remember for sure where this recipe came from, however it may have been a Southern Living Magazine. It is fast easy and always pleases the family. A nice do ahead meal that I have used for buffets or just having friends over for a quick get together.

READY IN: 1hr 5mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

6

boneless chicken breast halves
3

green onions, sliced
1

(10 1/2 ounce) can cream of chicken soup
2

(8 ounce) cartons sour cream
3

tablespoons sherry wine
¹⁄₄

teaspoon garlic powder
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon pepper
³⁄₄

cup Ritz cracker, crushed
1

tablespoon poppy seed
¹⁄₄

cup butter, melted

DIRECTIONS

In large pot, place chicken breast. Cover with water until covered by 2 inches. Bring to a boil, and simmer low for 20minutes. Drain and cool.
When chicken is cool, shred or cut chicken into small pieces.
In a bowl combine green onions, soup, sour cream, sherry, garlic powder, salt and pepper. Stir well.
In another bowl combine crushed crackers, poppy seeds and butter. Mix well.
In a greased casserole dish, lay chicken in bottom layer. Next pour soup mixture over top as next layer. Top casserole with cracker mixture.
Bake in preheated 350°F oven for 30 minutes.
(For do ahead, assemble with all but cracker mixture. Top with cracker mixture before baking. May be made 24 hours in advance and refrigerated. Bring to room temp before baking).