Wednesday, November 30, 2011

Chicken Broccoli Poppy Seed Casserole

My husband has been working up in North Dakota for the last couple of months.  He went up there the end of September and just came home November 16th.  He was home with us for 2 weeks.  The living arrangements aren't the best up there for him.  He is living in a motel and eating out (usually fast food) for most meals.  So his last night home I asked him what he wanted me to make him for his last home cooked meal.  His answer "Chicken Broccoli Poppy Seed Casserole."  Out of all the things I make this is what he wanted to eat...its no where near my favorite meal but he loves casseroles.  So, since he loves the dish so much I figured I better post it in case there are other huge casserole lovers out there.

Chicken Broccoli Poppy Seed Casserole

2 chicken breasts, cooked and diced
1 cup uncooked rice, cooked and cooled
14 oz can cream of chicken soup
2/3 cup sour cream
1 cup milk
frozen broccoli
1 tablespoon poppy seeds
3 tablespoons butter, melted
1/2 sleeve of Ritz crackers

1. Preheat oven 350 degrees.  Spray a 13X9 casserole pan with cooking spray.
2. Combine first 7 ingredients in a large mixing bowl, pour contents into casserole pan.
3. In a ziploc bag break up the crackers into small pieces, pour melted (and slightly cooled) butter into ziploc bag and toss to coat all crackers with the butter.  Sprinkle buttered cracker crumbs on top of casserole mixture.  Bake 30-40 minutes, until mixture is bubbly and cracker crust is slightly browned.

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