Poppy Seed Chicken Casserole

casserole

This pickled beet recipe is courtesy of Sheri Castle, and is featured in the A Casserole Says Plenty episode of Season 3 of A Chef's Life.

Yield: Makes 6 servings

Ingredients

  • 1 (10 3⁄4-oz.) can cream of chicken soup, undiluted
  • 1 (16-oz.) container sour cream
  • 3⁄4 cup fresh peas 3⁄4 cup chopped carrots
  • 3 tsp. poppy seeds
  • 3 cups chopped cooked chicken
  • 31 round buttery crackers, crushed
  • 1⁄4 cup butter, melted

Directions

  1. Preheat oven to 350°. Lightly grease an 11- x 7-inch baking dish.
  2. Stir together first 5 ingredients in a large bowl. Stir in chicken. Pour into baking dish.
  3. Toss together cracker crumbs and butter. Sprinkle over chicken mixture.
  4. Bake at 350° for 35 to 40 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Tips/Techniques

Excerpted from The Southern Living Community Cookbook: Celebrating Food & Fellowship in the American South by Sheri Castle. Copyright © 2014 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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