Poppyseed Chicken

I had picked this recipe a week before I was going to make it mostly based on the fact that I already had a majority of these ingredients in the refrigerator/pantry including four pounds of frozen chicken breasts in my freezer. Well, the best-laid plans... Hurricane Matthew decided to grace us with his presence and knocked out my power for four days making me clean out the entirety of my refrigerator and freezer. Okay, Matt actually cleaned it out while I was at work. My stomach can't handle the smell of "bad" food. After seeing/smelling all the wasted money in the trash, I still needed this comfort meal, so we went out and re-bought all the perishable ingredients. Totally worth it.

This meal is not appealing to the eye. Not at all. The day before I made this, Mommom had Matt and I over to her house for her fried chicken which is a much more attractive chicken entree, but no one makes fried chicken like Mommom, so I doubt that I ever try it (on my own). She doesn't make fried chicken just for anyone, so I was feeling pretty special until we got to her house and she said she made it for Matt... what the heck?! My dad and Matt (it wasn't even his birthday!). They're not even blood, Mommom! Anyway... darn ADD, end of rant and back to poppyseed chicken... it's not pretty, but it's oh so good! I said I wanted something comforting and it delivered. 

The recipe says that it serves 4, but I didn't trust it. I'd say more times than not, we all eat more than a "serving" and I really wanted to have enough leftovers for both Matt and I to be able to take some to work the next day, so I one and a halved it. Totally not necessary. We ended up with six HUGE servings. I bet you could easily serve five non-gluttony ridden adults just on the original (below) amounts. Matt and I both loved it and can't wait to have it again!

Poppyseed Chicken

Ingredients:
2 lbs, cooked and cut up chicken
1 (8oz) sour cream
1 can cream of chicken soup
1 1/2 c. Ritz crackers
1 tsp. poppyseeds
1 stick melted butter

Directions:
Put cooked chicken in bottom of casserole dish. Mix sour cream and soup together. Pour on top of chicken. Mix crackers, poppyseeds and butter together. Pour on top of sour cream mixture. Sprinkle more poppyseeds on top. Bake at 350 degrees for 30 minutes. 4 servings.