Making Poppyseed Chicken is not like riding a bike. I found this out this past weekend when I went to whip some up and couldn't remember how to make it. I went to the internets to find the recipe and none of the recipes I found were exactly what I wanted so I got started without one. I went with my gut and it turned out great. So I thought I'd share my recipe with you all (and it's also for my benefit for next time I want to make it and can't remember :) )
Here's what you'll need:
1.5 lbs of shredded, cooked chicken
2 cans of cream of chicken
1.5 cups of sour cream
2 tablespoons of poppyseeds
1.5 sleeves of Ritz crackers (crushed)
1/4 cup of melted butter
Preheat oven to 350
Once your chicken is cooked and shredded, mix it with the cream of chicken, sour cream and poppyseeds.
Pour the mixture into a 9x13 dish
In a separate bowl, mix together the melted butter and crackers. Then sprinkle evenly on top of the chicken mixture. This will be the most scrumptious topping you'll ever eat. Make sure you don't eat any of this before you sprinkle it onto the chicken because you won't be able to stop and then your poppyseed chicken will be without a topping and you'll be wrought with guilt for eating crackers soaked in butter.
Bake for 35-40 minutes or until the mixture is bubbling.
Serve it on top of brown rice and your husband will think you've been slaving away in the kitchen for hours.
Pro tip: If you have a Kitchenaid mixer, you can shred your cooked chicken using the dough hook. Just throw it in the mixing bowl and turn it on low speed. Then you can go back to more fun activities like crossword puzzles or cleaning out the refrigerator. Anything is better than shredding chicken with two forks.