I have an easy and wonderful recipe for you especially if you have lots of leftover chicken or turkey. You are probably tired of the kitchen like I am. It seems like I've been living in there for the past several weeks....actually I have been! :/
Most Southerners have a Poppyseed Chicken Casserole in their family cookbook. It's a great dish to take to potluck dinners, or for families who need a "mercy" meal. Some folks use cream of chicken or cream of celery soup. I prefer cream of chicken and mushroom, but it's truly up to your taste.
Poppy Seed Chicken Casserole
3 - 4 c chopped chicken (I use 4)
1 can cream of chicken and mushroom soup
1 16oz container sour cream (I use Daisy)
1 1/2 c shredded cheddar cheese (I use mild and I grate it myself)
3 T Poppy seeds
1 sleeve Ritz crackers, crushed while still in sleeve
1/4 c butter, melted (sweet)
Preheat oven to 350. Combine first five ingredients in a large bowl and stir well. Spoon into a lightly greased 11 X 7 inch baking dish. Top with crushed crackers. Drizzle with melted butter.
Bake uncovered at 350 degrees for 25 - 30 minutes or until bubbly. Let stand ten minutes before serving.
Serves 6 hungry people.
NOTE: I like to start with the BEST chicken. Recently when I hosted book club, I served this dish. I used chicken my husband had cooked on the Big Green Egg (it was a drunk chicken).
When I made it yesterday, I used a chicken I'd roasted on Christmas Eve. I have the best recipe for roast chicken, and it is so simple. I will post instruction for that soon, but in the meantime, you can use all that leftover turkey you have in your fridge!
Until next time...