Sunday, July 20, 2008
Poppy Seed Chicken Casserole
No food photo today but I wanted to share what my friend, Charith, brought to me during my recovery from the surgery. She called it "comfort food" and I can completely agree. (I'm sharing a photo of something else that brings me comfort instead!) I asked for the recipe and she kindly shared. I'll be making this one again for sure!
1 6.2 oz package Fried Rice flavored Rice-a-Roni, cooked. (Cook the Rice-A-Roni using 1 Tbsp. oil)
4 cups shredded cooked chicken
1 cup reduced fat sour cream
1 10.75 oz. can reduced fat cream of chicken soup
36 crushed Ritz crackers
6 Tbsp. (3/4 of stick) butter, melted
1 Tbsp. poppy seeds
Preheat oven to 375°. Spoon the rice in an even layer over the bottom of an 11x7 inch baking dish. Combine the chicken, sour cream and chicken soup in a medium bowl. Mix well. Spoon this over the rice. In the same bowl, combine the crackers and melted butter. Scatter this over the chicken mixture. Sprinkle the poppy seeds evenly over the top. Bake until it is bubbly and the crackers have lightly browned. Serve immediately.