When my oldest son, John, was about 3 years old, I found out I was going to have another baby. I was tired, nauseous, and just didn’t have any motivation to cook. A friend of mine at the time gave me a recipe for poppy seed chicken. From a foodie standpoint, looking at the recipe didn’t do much for me. However, from the perspective of someone who wasn’t feeling up to par, the recipe looked great.
One night I made a roaster. I took the leftovers and decided to try out the recipe. My family loved it. Even now, when we have chicken leftovers my husband will ask if I will make poppy seed chicken. It’s easy, fast, and freezes well.
I did adapt this recipe from the original. It gives the dish more chicken and creaminess.
Until next time, happy creating.
Poppy Seed Chicken
Cook time: 25-30 minutes
Chicken from one roaster, cooked and cut-up (2-3 cups)
12 ounces of tri-colored rotini, cooked and drained
16 ounces sour cream
2 cans cream of mushroom soup
24 butter crackers, crushed
8 tablespoons butter, melted
1 ½ teaspoons poppy seeds
Heat oven to 325.
In a 9×13 pan cover the bottom with the chicken pieces. On top of chicken layer the noodles.
In a small bowl mix together sour cream and soup. Spoon the mixture to cover the noodles.
In another bowl mix together butter, crackers and poppy seeds. Sprinkle crumb mixture over top of the casserole.
Bake for 25-30 minutes or until top lightly browns.