Receta Chicken and Poppyseed Casserole
Chicken and Poppyseed Casserole
Trust me, this is one awesome casserole! We loved it so much, we actually served it for Christmas Eve dinner! Now that’s saying something…
Chicken and Poppyseed Casserole
INGREDIENTS:
- 1 tablespoon butter
- 2 ( 8 ounce) packages portobello mushrooms-sliced
- 7 cups cooked chicken-dice* I used 2 rotisserie chickens
- 2 cans cream of chicken soup
- 2 cups sour cream
- 1 cup slivered almonds, toasted
- 1 tablespoon poppy seeds
- 1 can water chestnuts-chopped
- 1 tablespoon poultry seasoning
- 1 cup cheddar cheese-shredded
- 3 tablespoons butter, melted
- 2 cups crushed Ritz crackers
DIRECTIONS:
Preheat oven to 375 degrees. Spray a 13 x 9 baking dish with nonstick cooking spray. In a large skillet, melt butter over medium-high heat; add mushrooms, and saute for 7 to 8 minutes, or until browned. Remove from heat. In a large bowl, combine mushrooms, chicken, chicken soup, sour cream, almonds, poppy seeds, water chestnuts, poultry seasoning and cheese. Pour mixture into the prepared baking dish.
In a small bowl, combine melted butter and crackers; sprinkle over chicken mixture. Cover with aluminum foil, and bake for 15 minutes. Uncover and bake for 15-20 more minutes or until bubbly.
**Recipe adapted from Paula Deen