I don’t know about you, but after I get home from a vacation, the first thing I like to do (after getting lots of sleep) is to make a home-cooked dinner… don’t get me wrong, I love eating out, but since we were out in California for 5 days this past weekend and ate NON-STOP out at restaurants, there is something about eating at home that I almost crave- also an excuse to get comfortable clothes on and relax.Last night, I made one of my very favorite dishes… chicken poppyseed casserole. This recipe was given to me by my good friend Julie – it’s very simple with not-too-many ingredients, doesn’t take too long, and is great for lunch the next day! Enjoy =)
Ingredients
3 to 4 chicken breasts (I use the tenderloins because they take less time to cook)
2 cans of cream of chicken soup (I use the reduced fat- hey, it helps!!)
8 oz can of sour cream
1 sleeve of ritz crackers
poppyseeds
1 cup of white rice
Cooking Directions
Cook chicken on stovetop and then cut into small pieces (make sure to use cooking spray)
Mix into a bowl the cooked chicken pieces with cream of chicken soup and sour cream
Pour into 13 x 9 baking dish
Crush the sleeve of crackers and pour over mixture
Sprinkle poppyseeds on top (not sure about amount, but I use about 3 or 4 tablespoons)
Bake at 350 degrees for 23-27 minutes
**make rice in separate saucepan and then serve casserole over rice
P.S. For those of you wondering about our San Francisco and Napa trip, I promise to post the pictures as soon as I can…Lots of downloading and editing to do- we had an incredible time and I can’t wait to tell you all about the fabulous time we had!!
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