Poppy Seed Chicken Casserole

This recipe came from my mom. She and my dad were traveling and stopped to have dinner at a friend's house...and this is what the friend served. She doesn't remember who the friend was....but she DOES remember the food. (I think that's hilarious.) I've made this casserole since my kids were little and it's always a welcome treat. It's so simple to prepare...and so delicious. I used a store bought rotisserie chicken which made it even easier. I had this thing assembled and baked in about 45 minutes. I tell ya'...those rotisserie chickens are the BOMB! I love them! I buy two or three at a time....take the meat off the bone and bag the meat in freezer bags..pop them in the freezer so I have it ready to go for a quick dinner. Like this!!

Poppy Seed Chicken Casserole



3 cups cooked, cubed chicken
1 can cream of celery soup
1 can cream of chicken soup
8 ounces sour cream
1 sleeve Ritz crackers - crushed
1 stick butter – melted
½ cup slivered almonds
2 tablespoons poppy seeds
Salt
Pepper

Combine soups and sour cream. Add chicken and mix well. Salt and pepper to taste. Pour mixture into a greased casserole dish. Melt butter in a small bowl. Combine crushed crackers, almonds and poppy seeds and stir well. Sprinkle over chicken mixture. Bake at 350 degrees for 30 minutes or until bubbly.

All the goods..... (See my cute 

pineapple salt and pepper set? 

My DIL gave them to me for Christmas! 

I love them!)

 

Combine the soups and sour cream. 

Stir well.

 

Then add the chicken...

 

...and stir again. Add salt and pepper to taste.

 

Pour the mixture into a 

greased casserole dish.

 

Work out your aggressions by 

crushing the crackers with your bare hands!

 

Combine the cracker crumbs, 

almonds, butter and poppy seeds.

 

Sprinkle, sprinkle, sprinkle.

 

Bake! (Fuzzy photo! Sorry)

Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.