Cooking Corner: Poppy Seed Chicken Casserole

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At Strong Rock we love that campers learn skills that they can use for a lifetime! One of our most popular skill classes is cooking. We have received numerous emails from parents telling us about the wonderful meals that their children help prepare during the year using the skills they learned right here at camp. One of my go to recipes is Poppy Seed Chicken. This casserole is great to serve to your family and is loved by even the pickiest eater. I often make several and put them in the freezer to pull out on a busy day when I need a quick homemade dinner. I love to serve it over rice and usually include a side of green beans.

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Step One

I have used many different forms of chicken when making poppy seed chicken, usually taking the easy route and buying a cooked rotisserie chicken from the grocery store. You can also cook your own or use left over chicken from the night before. At any rate, you will need to have 4 cups of boneless skinless chicken cut or shredded into bite size pieces.

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Step 2

Next mix one can of cream of mushroom soup with one can of cream of chicken soup. Add one cup of sour cream. Combine your creamy mixture with your chicken and place in a baking dish.

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Step Three

Finally crush one sleeve of Ritz crackers. In a microwave safe bowl, melt one stick of butter. Combine the Ritz crackers with the melted butter and sprinkle this buttery goodness over your creamy chicken mixture. Finally, sprinkle one tablespoon of poppy seeds over the crackers and bake at 350 degrees for about 30 minutes, or until bubbly and golden brown. Enjoy over rice or own its own!