Tag: casserole

Debbie Arnold: Poppy Seed Chicken My Way {Foodie Friday}

While I like to experiment in the kitchen, sometimes it’s just nice to go with the familiar. And easy. That’s exactly what this Poppy Seed Chicken is for me. Familiar and easy. Honestly, I mostly make this from memory. 

Do you have those dishes you make so frequently that you have to stop and think when someone asks you for the recipe? There’s a bit of comfort in that, I think.

This Poppy Seed Chicken screams comfort. I usually divide the casserole in half and freeze part for later use or share it with someone. It sure is nice to have a ready meal available in the freezer for those busy, busy days. It’s also nice to be able to share as well. 

Serve this with a simple salad and vegetable side and your meal is made.

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Debbie Arnold: Poppy Seed Chicken My Way

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1/2 cup diced red bell pepper
  • 2 stalks celery, diced
  • 1/4 teaspoon Aleppo pepper flakes
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup minced fresh flat-leaf parsley
  • 1 can cream of chicken soup (or homemade cream of chicken soup)
  • 1 cup sour cream
  • 2 deli rotisserie chicken breasts, skinned and shredded
  • 1 cup frozen peas, thawed slightly
  • 1 tablespoon poppy seeds
  • 1 cup toasted slivered almonds, divided use
  • 1 1/2 cups Ritz Crackers (crushed)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with 1 tablespoon of butter.
  2. Heat a Dutch oven over medium-high heat and add olive oil and butter.
  3. Add onion, carrots, bell pepper and celery and cook until tender.
  4. Aleppo pepper flakes, thyme leaves and minced parsley; season with salt and pepper. Cook an additional minute.
  5. In a small bowl, mix the chicken soup with the sour cream; add to vegetable mixture.
  6. Stir in the chicken, peas, poppy seeds and 3/4 cup toasted almonds.
  7. Check seasonings.
  8. Pour the mixture into the baking dish.
  9. Combine the crackers and remaining almonds in a small bowl. Sprinkle over the top of the casserole.
  10. Bake for 20-25 minutes or until the crackers are golden brown and the filling is bubbling.
  11. Allow to cool slightly and serve.
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