04 March 2009

Poppy Seed Chicken Casserole

(I want to add cream cheese to this one day and see how that tastes...yum.)

5 or 6 boneless chicken breasts
1 small can cream of chicken soup
1 1/2 cups sour cream
1 1/2 cups grated cheddar cheese
3/4 cup milk
2 tsp salt
1 tsp pepper

2 rolls Ritz crackers, finely crushed
1/2 - 3/4 cup melted butter
2 Tbsp poppy seeds

Flatten the chicken breasts to a fairly even thickness with a mallet. Lightly salt and pepper. Warm a wide saute pan (it needs to have a lid for later) on medium high heat. Add about a TBSP of butter or olive oil to the pan and turn down to medium heat. Add the chicken, single layer to the pan. Cook ONE MINUTE and then flip over. Cover with lid and turn the heat down to low for 10 minutes. Next, without lifting the lid, shut off the burner and let the chicken sit for another 10 minutes. You'll have the juiciest, softest chicken, ready for a quick chop for this casserole.

In a lightly greased 9x13 casserole pan, mix chicken, soup, sour cream, and cheese. Add milk, salt and pepper and mix thoroughly.

For the topping, add poppy seeds to crushed Ritz crackers. (I run the crackers through my food processor.) Pour melted butter on top and mix well. Sprinkle mixture by hand evenly over top of chicken mixture.

Bake at 350° for about 30 minutes or until bubbly.

(Note: if serving a crowd, double the recipe and divide into two baking dishes but be aware that it will take a little bit longer to bake.)

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