Poppyseed chicken casserole was one of my favorite dishes growing up. I would request it for every birthday dinner. My mom told me that my grandma got the recipe from her bridge group years ago and passed it on to her and now me. Now I can share it with you, and hopefully it will become a favorite in your household as well!
Note: The picture shown is the recipe cut in half. It will serve about 4-5 people. The full recipe as shown below will serve about 10-12.
8 whole chicken breasts (you can use frozen chicken breasts to make it cheaper)
1 can cream of chicken soup
1 can cream of celery soup
1/2 small carton sour cream (4 oz)
1 tube Ritz crackers
1 T. poppyseed
Cover the chicken with water in a large stockpot and bring water to a boil. Cook until done, but not too long. You don't want them to dry out. They will continue to cook a little bit in the oven. Let the chicken breasts cool off, then cut into small bite-size pieces. Mix the chicken with the cream of chicken, cream of celery, and sour cream. Put this mixture into a lightly greased 9x13 pan.
Put the Ritz crackers into a Ziploc bag and use a rolling pin to crumble the crackers. Add the poppyseed to the bag. Melt 4 tablespoons butter, then add to the bag. Shake to distribute the butter. Sprinkle the cracker mixture over the casserole.
Bake for 30 minutes at 350. Let sit 5-10 minutes before serving.