I seem to have lost my inspiration lately. Sigh. Be that as it may, you gotta cook, right? This poppy seed chicken was adapted from a Paula Dean recipe.
Pretty good - the babies like chicken and pasta, and its nice and creamy. But really, it could use some more... oomph! Something to wake it up a bit more. - we generally like highly seasoned dishes.
recipe to follow.
1 package cooked chicken breasts (~ 1.65 lbs), cubed
1 can cream of chicken soup
1 cup sour cream (I used the "lite" variety)
1/2 cup slivered almonds, toasted (or pine nuts)
1/2 Tbsp poppy seeds
1 1/2 Tbsp melted butter
4 sprigs fresh thyme, stipped and chopped from the stems
2/3 cup corn kernels
salt and pepper to taste
grated extra sharp cheddar cheese
1 cup cruched butter flavored crackers (like Ritz or Club)
hot cooked noodles (I used bowtie pasta)
Preheat oven to 375F.
Spray caserole dish with nonstick cooking spray.
Combine all chicken mixture into a large bown and pour into the prepared dish.
Cover with grated cheese
In a small bown, combine butter and crackers and spread over chicken.
Bake 15 minutes covered with foil, then 10 min uncovered - or until bubbly.
Serve over noodles.
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