QUING Parties at the Palace with POPPY SEED CHICKEN

Comfort food, thy name is Poppy Seed Chicken.   

I'd all but forgotten this recipe, until super special gal pal called to ask, "What was that divine chicken casserole you brought to the house fifteen years ago after our dog died?"   

Hmmm. "Was it covered in crackers and poppy seeds?" I asked.

Immediate answer: "YES! Put it on the blog! I want to make it for dinner!"

 

Warning: I have posted the original recipe for you. It's a dish that might make Paula Deen proud, but for the inclusion of chicken. So if you'd like to give up a smidgeon of the yummaliciousness (i.e calories and fat,) make it with low fat sour cream and cream of chicken soup.  And pour less melted butter over the crumbs. Either way, it's a real treat for adults and kids.  GUSTARE!

POPPY SEED CHICKEN

(Serves 4-6)

INGREDIENTS:

3 pounds (6) split chicken breasts, bone-in, skin-on

3  tablespoons olive oil

8 oz sour cream

1 can cream of chicken soup

1/4 cup chicken stock

1 stack Ritz crackers- crushed

1/4  - 1/2 cup butter- melted

2 tablespoons poppy seeds

DIRECTIONS: 

Preheat oven to 350 degrees F.

Clean the chicken breasts, pat dry, and place on a rimmed baking sheet. Rub chicken breasts with olive oil and sprinkle generously with salt and pepper. Roast 35 to 40 minutes, or until cooked through. Set aside until cool enough to discard the skin and remove the meat from the bones. Cut the chicken into chunks, and spread them across the bottom of a casserole dish. 

Mix together sour cream, cream of chicken soup, and chicken stock. Pour over chicken, and spread evenly with spatula. Sprinkle crumbs over creamy mixture. Pour or spoon melted butter evenly over crumbs. Sprinkle crumbs with poppy seeds.

Bake for 30 minutes, or until crumbs are browned, and mixture is bubbly.