It was time to hit our ‘To Do Recipe list‘ and last night we cooked a deliciously unhealthy, but surprisingly light, Poppy Seed Chicken casserole style dish picked up from Christy at The Girl Who Ate Everything. It’s a rich, creamy bake with loads of chicken and crumbly goodness. We made a couple of slight variations, also I made a bit of a boo-boo and forgot to put the casserole dish lid on, so had to recover halfway through the bake time.

Christy's version

My not so beautiful but very tasty version

So here’s my version of Christy’s recipe

Serves: 4 alone, probably more with rice or vegetables added

Ingredients

• 3 medium sized chicken breasts, cooked and cubed
• 3/4 cup sour cream
• 2 small cans condensed cream of chicken soup
• 2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
• 1 small onion chopped into quarters
• 1/4 cup butter
• 1 tablespoon poppy seeds
• 1 tsp celery salt
• 2 tsp minced garlic
• Juice from 1 1/2 lemons
• 2 tsp pepper
• 2 tsp salt
• 4 rashers of bacon roughly chopped
• Goes well with rice or vegetables

Recipe

1. Pre-heat oven to 230 degrees (that’s the max ours will go to)
2. Boil cubed chicken with salt, 1 tsp of pepper, onion
3. Mix crushed biscuits into large bowl with poppy seeds
4. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through
5. Melt butter and stir through crushed biscuits
6. Cover casserole dish mix with crushed biscuits
7. Add casserole lid (that’s one for me ) and bake for 30 minutes, until browned & sauce is bubbly
8. Serve with rice or vegetables, we had it alone and was very filling