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August 2, 2011
Poppy Seed Chicken
Poultry Classics
Prep time:
52 minutesbaking time:
30 minutes“We all wanted to be the one to stir the 'speckles' into the sour cream.”
Ingredients
Serves 10
- 1 (3 1/2-pound) chicken, cut up
- 1 1/2 teaspoons salt
- 1 teaspoon each onion powder and celery flakes
- 1 (16-ounce) package wide egg noodles
- 2 (10 3/4-ounce) cans cream of chicken soup
- 1 (8-ounce) container sour cream
- 3/4 cup chopped celery
- 1 (2-ounce) jar chopped pimiento
- 1 tablespoon poppy seeds
- 1 (4-ounce) package butter-flavored crackers, crushed
- 6 tablespoons butter, melted
Directions
1
Place the chicken in a large saucepot. Add enough water to cover the chicken. Stir in salt, onion powder and celery flakes. Cook until tender and an instant-read thermometer inserted in center of meat registers 180ºF, about 28 minutes.
2
Transfer chicken to a cutting board, reserving broth in saucepot. Cut chicken into bite-size pieces, discarding the skin and bones.
3
Preheat the oven to 350ºF.
4
Cook noodles in reserved broth in saucepot using package directions; drain well. Layer noodles and chicken in a 13 × 9-inch baking dish.
5
Mix soup, sour cream, celery, pimiento and poppy seeds in a medium bowl. Spread soup mixture over chicken.
6
Combine crackers and butter in a medium bowl and toss to coat. Sprinkle over soup mixture. Bake casserole for 30 minutes. Serve immediately.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
The first time she made this recipe, Grandma used leftover turkey instead of chicken. It was a welcome change from the turkey sandwiches that she usually made with leftover roast turkey. Grandma pulled the turkey meat from the bones and chopped enough of it to measure 3 cups.
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