By Kelly Bogard
Sometimes you try out a new dish, and it isn’t exactly your best work. Maybe it didn’t go over so well and saving it for leftovers isn’t the best idea.
Trust me, I’ve had plenty of meals like that. But Jessica’s post earlier this week got me thinking. Just how many times do I throw out leftovers without ever eating another bite past the first meal? Way too much. So this year, my New Year’s resolution is twofold: cook more and reduce the amount of food I waste by eating the meals that I cook more than once.
I must admit, I’ve done pretty well this week. I have eaten leftovers twice for lunch and am proud of myself for taking the time to pack up the yummy goodness for lunch the next day. This week’s recipe is one of those leftover lunches.
For Poppy Seed Chicken, you will need…
4 boneless, skinless chicken breasts, cooked & cubed
2 cups sour cream
2 cans (10-3/4 oz.) cream of chicken soup
1 stick butter, melted
55 Ritz crackers (approx. 1-1/2 stacks), crushed
2 tbsp. poppy seeds
I really like this recipe because it is what I like to call a “make ahead meal.” I can boil the chicken the day before and refrigerate until I am ready to put the dish together. It works like a charm. Plus, it cuts the prep time by more than half.
I like to boil my chicken in a chicken soup mix that I get in the whole food section of my grocery store. That’s why it looks so yellow in the pictures. You can boil it with chicken bouillon if you like, though.
First things, first. Preheat your oven to 325 degrees Fahrenheit. Then, in a large bowl, combine the sour cream, cream of chicken soup and cubed chicken.
In a separate bowl, mix together the crushed crackers, butter and poppy seeds.
Spray a 9-inch-by-13-inch baking dish with non-stick cooking spray and layer half of the cracker mixture in the bottom.
Then add the chicken mixture.
Top with the remaining cracker mix, and bake for 45 minutes to 1 hour.
This recipe is enough to feed 8-10 people, so there are plenty of leftovers at my house. You can also split the recipe in half and make it in an 8-inch-by-8-inch baking dish, if you’d like.
Poppy Seed Chicken can be served as a stand alone dish with veggies. We like it over rice. The choice is yours. The best part is, you certainly won’t want to waste any of it. From all of us at Texas Table Top, enjoy!
Recipe: Poppy Seed Chicken
Summary: Rich, tasty chicken dish—perfect for leftovers
- 4 boneless, skinless chicken breasts, cooked & cubed
- 2 cups sour cream
- 2 cans (10-3/4 oz.) cream of chicken soup
- 1 stick butter, melted
- 55 Ritz crackers (approx. 1-1/2 stacks), crushed
- 2 tbsp. poppy seeds
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, combine the sour cream, cream of chicken soup and cubed chicken.
- In a small bowl, mix together the butter, poppy seeds and crushed crackers.
- Spray a 9-inch-by-13-inch baking dish with non-stick cooking spray.
- Spread half of the cracker mixture in the bottom of the dish.
- Pour chicken mixture over the cracker layer.
- Top with the remaining cracker mixture.
- Bake for 45 minutes to one hour.
- Can be served alone or over steamed rice.
Prep time (duration): 10 minutes
Cooking time (duration): 45 minutes-1 hour
Number of servings (yield): 8-10