Poppy Seed Chicken

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Woohoo! I am finally totally over my cold, so now I am ready for the new year to start. The last two days didn’t even count, did they? Please say no.

I had a great time blogging in 2008. I only started in September, but it sure has been a blast! I have been inspired by so many other bloggers and have stretched myself a little in the kitchen. It has been fun trying new recipes, and most of the time they have turned out just perfect. I have love, love, loved!!! reading the comments that you leave for me. Really. That is what keeps me going. I am hoping that in 2009 some of you “lurkers” will come out of hiding. Hint, hint!

I have a few ideas for 2009. I thought it might be fun to do a “Try it Tuesday” where I try a new recipe and share the results with you, whether good or bad. (Could be a wild ride for all of us.)

I have also considered doing a “Cooking Tips” section where I share a few ideas for making cooking a little easier. You guys would be free to ask questions and I will do my best to answer them. Not that I’m a perfect cook or anything. But I have made enough mistakes to at least know what doesn’t work. 🙂

Alright, now that I’ve talked your ear off, here is the recipe of the day. A fast and easy chicken main dish. We have always enjoyed it, but a few months ago I added green onions and a little cheese to the original recipe. It made all the difference in the world. Now my kids think it is fantabulous!
poppy-seed-chicken-recipe

Poppy Seed Chicken
2-3 chicken breasts, cooked and cubed
1 can cream of chicken soup
1-2 cups fat free sour cream
1/4 cup milk
2-3 green onions, sliced
1/3 cup grated swiss cheese
3 cups cooked rice
1/2- 1 full sleeve of Ritz crackers (or similar cracker), crushed
2 Tbsp melted butter
2-3 tsp poppy seeds
Mix chicken, soup, sour cream, and onions in a saucepan; heat through. Spread rice in a greased square pan or casserole dish. Pour chicken mixture over the top and spread evenly. Sprinkle with cheese. Mix crushed crackers, butter, and poppy seeds and sprinkle on top. Bake at 350 for about 25-30 minutes or till bubbly.
Notes:
-The original recipe calls for regular sour cream and 1/4 cup butter in the topping. I lightened it up a bit, but if you like to live on the edge, go ahead and use the full fat version. Just don’t sue me if you happen to have a heart attack or gain 5 pounds overnight. 🙂
-Sometimes I add a little more  milk to the sauce, just to make the dish. . . well, saucier. Is that a word?


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