A few weeks ago I had a hard drive crash, and sadly I had not backed anything up in a while. Isn’t that the way it always goes. We get comfortable and we’re just rolling along and then boom! I lost many photos and a Photoshop program that I have used daily for years. I’m not sure why, maybe because they have now switched the the Creative Cloud, but I can not get the program to reinstall. I am weighing a few cheaper options at the moment but as of now I do not have anything. As soon as I have a new photo program up and running I promise to make this casserole for a new photo!
For now I would like to share this old family favorite. My mother-in-laws Chicken Poppy Seed casserole is wonderful. It’s one of Savannah’s favorites and a great dish when you need to carry something to a friend recovering from surgery, a potluck supper, family reunion, or as we do here in the south take to the family of the deceased. (Yes, we really do that!) It’s quick and easy to prepare and can even be made with a purchased rotisserie chicken. It’s a great weeknight meal served with a fresh vegetable or salad and don’t forget the cranberry sauce! 😋
Chicken Poppy Seed Casserole
- 4 chicken breasts
- ½ c. butter, melted
- 1 sleeve Ritz crackers, crushed
- 1 tsp. poppy seeds
- 1 (8-oz.) container sour cream
- 1 (10.75-oz.) can condensed cream of chicken soup
- 2 to 3 c. shredded Cheddar cheese
- Place the chicken in a large pot and cover with water. Bring to a boil over high heat, the reduce to medium, cover and simmer until the chicken is cooked through. Drain the water and shred the chicken.
- Preheat the oven to 350° F. Combine the butter, crackers, and poppy seeds in a bowl, set aside.
- Blend the sour cream, cream of chicken soup, and about half of the shredded cheese in a large bowl. Add the chicken and mix to combine.
- Pour chicken mixture into a lightly greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese. Top with cracker mixture.
- Bake in preheated oven until cheese has melted and sauce is bubbly, 25 to 30 minutes.
If you search my website, you will find very few recipes with condensed creamed soup listed as an ingredient. I usually try to make a homemade version. It’s easy to make, the recipe can be found easily with a Google search, and it is lower in sodium.
However, just like you. I sometimes struggle to get food on the table for my family. I just don’t have it in me to cook or to clean up a mess in the kitchen. Those nights would be pizza delivery nights if only I lived in a pizza delivery area! Or maybe we would pick up take-out. If only I were close enough to a restaurant where I could actually make it home with warm food.
I keep a few cans of condensed cream soups on hand for roast or emergencies. I was having one of those uninspiring nights recently. Greg was grilling steaks, which was great, but we needed something on the side. I threw this casserole together in no time, and the results were awesomeness in a casserole dish! I found this recipe on the Taste of Home website and it’s going in my book of favorites!
The casserole has the taste of a French Onion Soup. It would be a great side dish to accompany any meat. It is different from anything I have every seen on a Thanksgiving table, but I believe it would be great with turkey and dressing!
If you want to include this on your holiday table, saute the onions a day or two ahead of time. Store in the refrigerator. Assemble and bake the casserole the day of your holiday meal.
Cheesy Onion Casserole
- 2 - 3 tbsp. unsalted butter
- 4 large yellow onions, sliced into rings
- 2 c. shredded Swiss cheese
- 1 (10-oz.) can Cream of Chicken soup, undiluted
- ⅔ c. milk
- 1 tsp. soy sauce
- Sliced French Bread (sliced about ½-inch thick)
- Preheat oven to 350°F.
- Melt butter in a large skillet, over medium heat. Add the onions and saute until translucent (a little brown in okay too). Add some freshly ground black pepper and stir.
- Pour the onions into a shallow 2-quart casserole dish. Top with ⅔ of the Swiss cheese and set aside.
- In a medium bowl add the soup, milk, and soy sauce. Whisk together until well blended. Pour over the cheese and onions. Top with French Bread slices.
- Bake in 350° F oven, uncovered, for 15 minutes.
- Remove from the oven and gently push the bread down into the sauce. Top with remaining cheese. Return to oven and bake uncovered, 15 minutes.
- Serve immediately.
What a weekend it has been. I have cooked non-stop! After finding out last week that I will need surgery soon, I tried to prepare and photograph several dishes for the blog and my weekly newspaper article. I enjoy cooking, but it has been like preparing for Thanksgiving or Christmas!
When I finally schedule the surgery, I will be out of commission for a while. I need surgery on my right foot, and will be on one of those rolling knee walkers for approximately six weeks. The doctor said I could possibly stand on the foot after four weeks, but I should plan on six weeks. No standing and cooking for a least 2 to 3 weeks, even with the rolling walker. Greg and the kids have already started making plans. They will all pitch in to do the laundry, cleaning, shopping, and cooking. This will be very interesting!
To celebrate Mardi Gras and one of my favorite places, New Orleans, I have made this wonderful crawfish and grits casserole. I love grits with just about anything. I also really like goat cheese, but had never combined the two until now. Yummy! Goat cheese is a little strong for some, and if you are not a fan of it, substitute shredded Cheddar cheese. You may also use shrimp instead of crawfish if you prefer.
Crawfish (or Shrimp) and Stone-ground Grits Gratin
- 4 c. homemade seafood stock or 1 (8-oz.) bottle clam juice and 3 c. water
- 1 c. stone-ground grits
- 2 tsp. salt, divided
- 1 tsp. ground black pepper, divided
- 1 (8-oz.) log goat cheese
- 1 tbsp. canola oil, plus more for greasing
- 1 shallot, finely chopped
- 1 stalk celery, finely chopped
- 1 small jalapeño, seeded and finely chopped, optional
- 2 cloves garlic, finely chopped
- 1 lb. cooked crawfish tail meat (about 2 c.) or small raw shrimp
- ¼ c. white wine
- 4 lg. eggs, lightly beaten
- ¼ c. chopped fresh parsley
- ¼ c. chopped green onion
- In a large saucepan, bring seafood stock (or clam juice and water) to boil over medium-high heat. Slowly whisk in grits, 1 tsp. salt, and ½ tsp. pepper. Decrease heat to low, and simmer until creamy and thick, about 45 minutes. Remove from heat, and stir in goat cheese.
- Preheat oven to 350°F. Brush a 12-inch round baking dish with canola oil, and set aside.
- In a large skillet, heat 1 tbsp. canola oil over medium heat. Add shallot, celery, jalapeño, and garlic; cook until shallot is soft and translucent, about 3 minutes. Add crawfish or shrimp, wine, and remaining 1 tsp. salt and ½ tsp. pepper; cook 4 minutes.
- Pour half of crawfish mixture into a medium bowl, and set aside. Add remaining crawfish mixture to grits, along with eggs; stir to combine. Spoon grits mixture into prepared baking dish. Top with remaining crawfish mixture, parsley, and green onion.
- Bake until bubbly and golden brown, about 45 minutes. Let cool slightly before serving.
This Southwest Corn Pudding is my new favorite comfort food! I just can’t get enough of the buttery, cheesy, savory goodness. Since I found the recipe a few weeks ago we have had it numerous times. Serve this corn pudding as a substitute for potatoes or rice. It is great with grilled pork, chicken or beef. If you want to go meatless you could even serve this as your main dish with a salad on the side. The taste reminds me of a Mexican cornbread but much moister. I would encourage you to make this Southwest Corn Pudding as soon as possible, you will love it!
Southwestern Corn Pudding
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 med. onion, halved and thinly sliced
- 1½ c. fresh corn kernels, or thawed frozen whole kernel corn
- ½ c. chopped red sweet pepper
- ½ tsp. ground cumin
- ¼ c. cornmeal
- 2 tbsp. all-purpose flour
- ½ tsp. salt
- 1 (14½-oz.) can cream-style corn
- 4 lg. eggs, lightly beaten
- 1 (4-oz.) can diced green chiles, undrained
- 1 c. shredded sharp cheddar cheese
- 1 tbsp. butter
- Preheat oven to 350°F.
- Heat oil and 1 tbsp. butter in a 9 or 10-inch cast iron skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
- Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
- Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tbsp. butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
- Transfer skillet to a 350°F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.