Okay, this is the type of recipe that I've totally avoided putting on this blog. It calls for a cream of something soup and sour cream. Both of which I regularly have to substitute in recipes because they are either not available or on the expensive side at import stores. But, here in Thailand, I have made this casserole no less than 4 times because everything for it is available in the regular grocery stores without an imported price tag. Its been nice to have some things available here that I usually don't in China. So, even though you probably all have this recipe already, this is about the only thing I'm feeding my family these days, and is for all of you that CAN get these things easily!
Poppy Seed Chicken Casserole
3-4 chicken breasts
1 can cream of mushroom or cream of chicken soup
8oz (227g) container sour cream (1 cup)
1 sleeve crackers--1 1/2-2 cups crushed (Ritz is best, but others work good, too)
1/2 cup butter or margarine
1-2 Tbs poppy seeds
Boil chicken breasts. Chop or shred chicken. In a bowl, mix together soup, sour cream, and cooked chicken. Pour into a casserole dish. Melt 1/2 cup butter in a small bowl or pan. Add crushed crackers to butter and stir well to coat. Sprinkle over chicken mixture. Then sprinkle poppy seeds over top. Bake at 350F (180C) until bubbly and crackers and crisp and browned.
Notes: Here in Thailand I have been using a small container of locally made sour cream that is only 150g or so. It was good with just that amount. I only put 2-3 chicken breasts though. I have made this a few times in China using the substitutes for condensed soup and sour cream that are linked to. Actually, I don't think I've ever used that soup substitute, I've used this one. If you're just substituting one thing it works, but the casserole just isn't the same when you're substituting both and using a local cracker that isn't as good as a Ritz! Also, feel free to leave off the poppy seeds if you don't have them. The casserole will be just as good!
Poppy Seed Chicken Casserole
3-4 chicken breasts
1 can cream of mushroom or cream of chicken soup
8oz (227g) container sour cream (1 cup)
1 sleeve crackers--1 1/2-2 cups crushed (Ritz is best, but others work good, too)
1/2 cup butter or margarine
1-2 Tbs poppy seeds
Boil chicken breasts. Chop or shred chicken. In a bowl, mix together soup, sour cream, and cooked chicken. Pour into a casserole dish. Melt 1/2 cup butter in a small bowl or pan. Add crushed crackers to butter and stir well to coat. Sprinkle over chicken mixture. Then sprinkle poppy seeds over top. Bake at 350F (180C) until bubbly and crackers and crisp and browned.
Notes: Here in Thailand I have been using a small container of locally made sour cream that is only 150g or so. It was good with just that amount. I only put 2-3 chicken breasts though. I have made this a few times in China using the substitutes for condensed soup and sour cream that are linked to. Actually, I don't think I've ever used that soup substitute, I've used this one. If you're just substituting one thing it works, but the casserole just isn't the same when you're substituting both and using a local cracker that isn't as good as a Ritz! Also, feel free to leave off the poppy seeds if you don't have them. The casserole will be just as good!
yum!! This is one of our absolute favorites, except that I usually do almonds instead of poppyseeds. either way sounds delish!!
ReplyDeleteOh yum, April! Almonds sound good. A few times in the States I omitted the poppy seeds and added a can of water chestnuts. The crunch is kind of fun. Of course those are everywhere here but I've never used a fresh one.
ReplyDeleteWhen I use the full amount of butter the recipe calls for with the crushed Ritz crackers it is to buttery for our taste. Next time I hope to remember to cut back on the butter. Other than that we love this recipe.
ReplyDeleteI'll admit Angie--I usually probably only put 1/4 to 1/3 cup myself over here in Asia since butter is so expensive! I'm sure I put the full amount in the US, but our tastes have probably changed since we were there 4 years ago! :) When we were in the US for a quick vacation this winter I made a soup that we love over here--but heavily adapt it with substitutes. In America I made it by the recipe and we didn't like it as good! Ha! Go figure!
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