The other day I was talking to my friend over at Crazy Daisy (via e-mail or Facebook, of course, I can't remember which) and we realized we were both making Poppyseed Chicken for dinner.
Then talking to my friend at Magnificent Manager she was making the SAME thing for her daughter's birthday!
You haven't heard of it?
Well, because I love you. And I'm SOOOO generous. . . I'll share it. Just this once.
Poppyseed Chicken (my version)
Cook 1 C long grain brown rice (mine takes 45 minutes and makes 2 Cups)
Bake three or four chicken breasts (boneless and skinless, salt and peppered) for one hour.
(just a hint - I bake the chicken and cook the rice in the early morning - then refrigerate it until I'm ready to put the whole thing together)
Shred chicken and set aside.
Mix 2 cans of "Healthy Request" (or generic version of the same) Cream of Chicken,
1 C of reduced fat Sour Cream
1 T poppy seeds
1/2 t salt
and 1 T minced onion
Stir well and mix in chicken.
Spread rice in the bottom of a greased casserole dish (9x13).
Spread chicken mixture on top.
Melt 1/4 C butter in the microwave while crushing 1 roll of Ritz crackers (I use whole wheat) in the food processor.
Top casserole with 1/2 C shredded cheese (I use Colby Jack)
Mix Cracker crumbs into melted butter and spread on top of cheese.
Bake for 1 hour at 350. It should be slightly browned and bubbling around the edges.
And you're welcome.
2 C cooked rice
3 or 4 chicken breasts, cooked and shredded
2 cans Cream of Chicken soup
1 C sour cream
1 T poppyseeds
1/2 t salt
1 T minced onion
1/2 C shredded cheese
1/4 C melted butter
approx. 30 crushed Ritz crackers
Spread rice in greased 9x13 pan. Mix next six ingredients well and spread on top of rice. Cover with cheese. Mix cracker crumbs and melted butter and spread on top. Bake 1 hr. at 350.