Last night Katie got to try a good ol' Cheyney family recipe for the first time: Chicken Poppyseed Casserole. This stuff will make any one of us Cheyney/Groves go running for the kitchen. Its not gourmet, but it is so good. We always requested it for our birthday dinners. Now, Jeff loves it, James loves it (he ate no fewer than 4 servings!), and Katie loves it! She kept lunging for my plate when she had eaten what she had in front of her. That being said, I thought I'd post the recipe here today, in case any one wants to try it.
Chicken Poppyseed Casserole
4-5 chicken breasts, cooked and cut up (or use a whole chicken...I think whole chicken has more flavor)
2 cans cream of chicken soup (muy gourmet, no?)
1 cup or so of sour cream
55 Ritz crackers, crushed (of if you are too lazy to count, like me, just use two sleeves)
1 stick of butter, melted
2 T. poppy seeds
In a large bowl, mix together soup and sour cream. Stir in chicken. In a seperate bowl, mix melted butter, cracker crumbs and poppy seeds. In a greased 9 by 13 pan, layer crackers and chicken, starting and ending in crackers. Bake in a 350 degree oven for 45 minutes or till bubbly. Voila! You have just made the stuff of legend.
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Isn't that stuff the best?!? I got the recipe from my college roommate's mom, and it's been a staple ever since. I usually serve it over pasta just so it's not quite so rich, though
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