Poppyseed Chicken?
3Do you guys make this/is it a casserole staple? Grandma used to but I dont have her recipe. We need to get to scanning those…
Anyway they seem to call for cooked chicken. I’m more… Just cube it up raw, dump in the pan and let it bubble till cooked. One dish meal?
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This one is pretty good. And yes, you do cook the chicken first.
Poppy Seed Chicken
4 large chicken breasts
1 cup sour cream
1 medium onion
1 roll of Ritz crackers
Mushrooms (as desired)
1 stick butter
1 (10 & 1/2 oz.) can of Cream of Mushroom Soup
2 Tbsp. Poppy seeds
Boil chicken; cut into bite size pieces. Saute onion & mushrooms. Combine chicken, onions & mushrooms, with soup & sour cream. Place in lightly greased baking dish. Crush crackers and add to melted butter and poppy seed. Spread cracker mixture over top of chicken and bake 40 minutes at 350 F. Serves 4 to 6. Double for larger group.
I highly recommend scanning family recipes. A great way to carry on memories and traditions. And to introduce the next generation to those they’ll never meet.
@ybmuG That sounds wonderful. I’m tempted to jump up right now & cook that sucker, because who needs sleep?. But I really want to try it now that it gets dark in the early afternoon & I tend to want to make stuff. Thanks for postingbthis.
@gertiestn most welcome. Goes good with rice, btw.
@gertiestn @ybmuG Also sounds like a candidate for left-over turkey - we usually make a tetrazzini but this sounds like an interesting option.
@gertiestn @stolicat @ybmuG this is pretty close to what I ended up doing. Just wanted to be even lazier.
Poached a “package” of chicken breast. Usually 1.99 lb/2lb package here. But just bring to a boil, drop in chicken, shut off burner for ~30 minutes than shred.
Mixed up 2 10 0z of cream of your choice soup, 16 ounce/one sour cream. Salt/garlic powder/lots of ground pepper.
One thing I’ve never done before was to wait till the last 10 minutes to add the topping. I crumbled the crackers/poppy seeds in a bowl. Then gently drizzled in the butter while… Coating everything right before I pulled it out and “spread” it on. Seemed to toast better than just drizzling on after.
Just serve over a backed potato. Or mash. Or rice.
@gertiestn @stolicat @unksol @ybmuG
My favorite kind of soup!
The casserole sounds yummy.
@gertiestn @Kyeh @stolicat @unksol is that kind of like soup du jour?
Anyone have the original recipe?
Why does everyone make it differently?
@gertiestn @stolicat @unksol @ybmuG
It’s like stone soup, maybe.
@gertiestn @Kyeh @stolicat @unksol wouldn’t that be “soup du pierre”?
@gertiestn @stolicat @unksol @ybmuG Touché!
@gertiestn @Kyeh @stolicat @ybmuG cream of xxxx. Normally cream of mushroom or cream of chicken. I keep both on hand for casserole. Although there are others. This time chicken.
Tossed in some frozen peas
My aunt in New York used to make a poppy seed bread (or cake, or in-between) that was delicious for breakfast when slathered with real butter; good toasted or not. Wish I had that recipe.
But I don’t believe I ever had anything pot-cooked with poppy seeds.
Seems like it would be easier to just feed the poppy seeds to the chickens, then cook. (Or would they get high?)
@phendrick Look at the recipe on the back of the Solo poppy seed can. That’s what my mom used. And yes, it’s so good with butter.
@mdiaz Thanks, I will try this:
https://www.solofoods.com/recipes/cakes/poppy-loaf-cake
Not sure where to source the flower, though.