Thursday, August 12, 2010

Poppy Seed Chicken Casserole

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6 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup or so milk, half-and-half or heavy whipping cream
8 ounces cream cheese, (cut into cubes if cold)
1 tablespoon fresh minced garlic
1/4 teaspoon fresh ground pepper
pinch of salt
1/2 teaspoon onion powder
1 tablespoon parsley
1/4 - 1/2 teaspoon paprika
2 tablespoons poppy seeds
2 sleeves Ritz Crackers, coarsely crushed
3/4 cup melted butter

Sear chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop or shred, into bite-sized pieces and place in a bowl. Combine cream of chicken, milk (or half-and-half) cream cheese, garlic, pepper, salt, onion powder, parsley, paprika and poppy seeds. Pour on top of shredded chicken, stirring together. Combine melted butter with 2 sleeves crushed Ritz crackers and evenly spread on top of chicken mixture, that has been poured into a greased baking dish. Bake in 350 degree preheated oven for about 30 minutes or until hot and bubbly.

(You can cover the casserole for the first 15 minutes or so with tinfoil, and then pull it off and turn your oven up, to ensure it cooks thoroughly without burning the top.)

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