This recipe has been C’s favorite since the very first time I ever made it. It used to be the meal we ate on the major cooking day, but since converting it to a freezer cooking recipe, we can have it whenever we want!
Ingredients:
- 2 chicken breasts, cooked & cubed
- 1 can of cream of mushroom soup [we also like this with cream of chicken. depends on what we have on hand most of the time!]
- 1 cup sour cream
- 2 cups crushed Ritz crackers
- 3 tablespoons melted butter or margarine [margarine kind of makes the crackers soggy, but it's up to you!]
- 1 heaping tablespoon poppy seeds
The How-to:
- Put chicken in the bottom of a casserole dish
- Mix soup & sour cream; spread over the chicken
- Combine crackers, poppy seeds, and melted butter in a zip lock and mix
- Spread cracker mixture over the sour cream & soup
- Cover & freeze!
On Cooking Day:
- Thaw
- Bake at 375 degrees [uncovered] for 30 minutes
9:17 pm on July 13th, 2010
Hey Kristin! We have this in the freezer with the rest of our efforts from our OAMC day, but I was wondering how to make it without freezing it first. We have a couple chicken breasts, cans of soup, and crackers left over, so it would be nice to try it out before we are scheduled to have it. Thanks!
11:51 am on July 14th, 2010
Hi Bonnie!
If you want to skip the freezing part, go right ahead & bake it at 350 until the sauce is bubbling. It normally takes us 20-25 minutes. It’s delicious!
11:16 am on September 30th, 2010
[...] until 6:30, so I decided to pack a picnic. We finally got to use this baby! I made his favorite, Poppyseed Chicken, and surprised him. [yes, I CAN be put together, and on time, every now and [...]
5:05 pm on December 4th, 2010
I would like to freeze this in portion sizes of one meal per container. Would I half this recipe for one serving? Also, what type of container would you recommend for freezing one meal size portions? Thank you! Great site!
5:17 pm on December 4th, 2010
Hi Christy!
Do you mean 1 serving or 1 meal? My husband and I eat large portions of this recipe for dinner and always have leftovers the next day. If I’m understanding you correctly, I would divide this into 3 equal portions and freeze them in small foil pans. When I do foil pans, I cover them first with plastic wrap and then foil to keep the dinners from drying out. Hope this helps!
Kristin