The semester is winding down, which means more time for me! I have a couple finals this week, but with them being just a last test of the class, I’m not too worried. This is my favorite time of year (mainly because it means no school) with Christmas shopping, even more coffee, and being with loved ones. It’s been so nice having more time too, because it means more time to actually cook!
The recipe I made tonight is nothing new; I’ve been eating this for years! It’s probably one of the most ‘home’ cooked meals I’ve made. In fact, this recipe came from my momma!
Poppyseed Chicken Casserole
What you’ll need:
- 4 chicken breasts
- 1 can cream of celery soup
- 1/4 cup sour cream (or Greek yogurt)
- 2 teaspoons poppyseed
- 3/4 stick of butter
- 1 sleeve of ritz/saltine crackers
What to do:
- First, bake the chicken at 375 degrees for 20 minutes.
- While that is cooking, in a medium sized bowl, mix the soup, sour cream, and poppyseed and let sit.
- After the chicken is done, take it out and cut it up into small bite sized pieces.
- Mix the chicken into the soup mixture thoroughly.
- In a 9×9 pan, pour the mixture in so that it covers the whole thing.
- Next, crush up the crackers and empty into another bowl.
- Melt the butter, and then pour it over the crackers to mix.
- Pour the cracker mixture on top of the chicken and stick in the oven at 375 degrees for about 30-40 minutes.
- Take it out, let it cool, and enjoy!
I have to say, this was definitely as good as I remember my mom making! I will definitely be making this again, it was a huge hit! Tonight I made it with corn and cauliflower with cheese and butter (probably not the healthiest but it was pretty good!).
Well, until next time friends! As my boyfriend puts it, ‘you need to keep it up because it means I get to eat it too.’ 🙂