News From Terre Haute, Indiana

October 28, 2009

Tried 'n' True: Poppy Seed Chicken Casserole great for reunions

By Jackie Lindley

MARSHALL, Ill. — This summer we visited friends Don and Amanda Condit in Henry, Ill. We like to go during the county fair.

They always have a great fair, and she always has wonderful food.

Her sister-in-law, Row Vincent, always makes this casserole for reunions and funerals, and to take to shut-ins.

This is so easy. (I keep cooked chicken or turkey in the freezer.)

I had everything on hand excepts the crackers. I have added water chestnuts, celery and/or onions to this casserole. Experiment with it and enjoy.

Poppy Seed Chicken Casserole

6 or 8 chicken breasts or 1 whole chicken (boiled)

24 ounces sour cream

1 big can Cream of Chicken soup

11⁄2 sleeves Ritz crackers, crushed

2 tablespoons poppy seeds

11⁄2 sticks melted butter

• Tear chicken into pieces.

Spray a 9- by 13-pan. Layer chicken in bottom of pan.

• Mix together sour cream and soup. Pour over chicken.

• Layer crackers, poppy seeds, then drizzle butter over all.

• Bake at 350 degrees for 30 to 40 minutes.