Chicken Poppy Seed Casserole

chicken poppy seed casserole

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
 
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Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat the oven to 350° F. Combine the butter, crackers, and poppy seeds in a bowl, set aside.
  3. 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.
  4. Pour chicken mixture into a lightly greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese. Top with cracker mixture.
  5. Bake in preheated oven until cheese has melted and sauce is bubbly, 25 to 30 minutes.

 

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Cheesy Onion Casserole

cheesy-onion-casserole-2

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
 
Author:
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  3. Pour the onions into a shallow 2-quart casserole dish. Top with ⅔ of the Swiss cheese and set aside.
  4. 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.
  5. Bake in 350° F oven, uncovered, for 15 minutes.
  6. 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.
  7. Serve immediately.

 

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