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The Best I Ever Made

The Best I Ever Made

Here I go again with another casserole.  Maybe I should rename my blog site to “Casseroles for you and me”.  I can’t help it.  Having a casserole in the freezer makes me a “happy gal”.  I don’t have to worry “what’s for dinner”.  This is one of my go to casseroles.  It is so easy and kids to adults love it.  I’ll bet you will be like me and want to eat all the topping, right out of the bowl.  Yum!!!   Make one tonight, but you know me, make two or three – one for your family, one for the freezer and one to share.  The picture below shows an afternoon of cooking I did last week.   My nephew and his sweet wife had a new baby boy, Maddox.  So, since what I do is cook, I made casseroles.   Now, when they are tired and no one is bringing dinner, they can pop one in the oven and dinner is ready.   The great thing about making casseroles and delivering them frozen is that you can cook on your time schedule and they can heat and enjoy them on their time schedule.  Easy for all.   Who do you know that you can share the joy of “dinner is ready” with a casserole for their freezer or dinner that night?  Be a Blessing!

 

Poppy Seed Chicken Casserole
Serves 4
Creamy, delicious chicken casserole with buttery topping
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Ingredients
  1. 12 chicken tenderloins or 4 boneless, skinless chicken breasts
  2. 1 can mushroom soup (can use low fat)
  3. 8 ounces sour cream (can use low fat)
  4. Ritz crackers, crushed (1 stick) I use whole wheat Ritz Crackers
  5. 1 tablespoon poppy seeds
  6. 1 stick butter, melted
Instructions
  1. Boil chicken and cut into pieces. You can also shred the chicken.
  2. Mix soup, sour cream and chicken.
  3. Pour into baking dish, 8 X 8, sprayed with cooking spray.
  4. Mix cracker crumbs, poppy seeds and melted butter.
  5. Spoon and spread over chicken.
  6. Bake uncovered at 350 degrees for 35 minutes.
Notes
  1. If you are planning on freezing the casserole make sure to use a freezer and baking safe dish.
  2. Cook completely before freezing.
  3. To reheat: Cover lightly with foil and bake at 350 degrees for 30 to 35 minutes if thawed.
  4. If frozen it will take longer - more like 45 minutes. Cook until hot and bubbly.
Tidbits of Joy http://tidbitsofjoy.com/

IMG_1829Poppy Seed Chicken, (this recipe), Easy Shepherd’s Pie and Burrito Supreme — Click on each name for the recipes.  Afternoon of cooking for my nephew and his wife and some for my family too.

I like using Frozen Chicken Tenderloins

I like using Frozen Chicken Tenderloins

Cook Chicken- Bring to a boil and cook 5 minutes and turn off-leave covered to finish cooking.  The chicken stays moist.

Cook Chicken- Bring to a boil and cook 5 minutes and turn off-leave covered to finish cooking. The chicken stays moist.

Cut cooked chicken into cubes with Kitchen Shears.

Cut cooked chicken into cubes with Kitchen Shears.

Make sure to remove the tendons from the chicken tenderloins

Make sure to remove the tendons from the chicken tenderloins

Mix chicken, mushroom soup and sour cream; stirring well

Mix chicken, mushroom soup and sour cream; stirring well

Place sleeves of crackers in their bags into plastic bag for pounding with mallet

Place sleeves of crackers into plastic bag for pounding with mallet

IMG_1810

Crushed crackers removed from their original sleeves

Crushed crackers removed from their original sleeves after crushing

Butter, crushed crackers and poppy seeds

Butter, crushed crackers and poppy seeds

Crackers, butter and poppy seeds mixed together

Crackers, butter and poppy seeds mixed together

Cooked all bubbly and ready to serve and enjoy

Cooked all bubbly and ready to serve and enjoy.  The Best I Ever Made

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