By Kari Jorgensen
Poppyseed Chicken Casserole
This is a family recipe that gives off that home cooked comfort feeling. A nostalgic recipe for me because my mother used to make a way more simplified versionv for us growing up when we were sick. This is perfect on top of rice or with your favorite veggies.
Updated at: Wed, 16 Aug 2023 20:33:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Nutrition per serving
Calories4501.5 kcal (225%)
Total Fat347 g (496%)
Carbs159 g (61%)
Sugars28.5 g (32%)
Protein189.8 g (380%)
Sodium10561.6 mg (528%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1.) Place 2 lbs of raw chicken inside your instant pot or in a pot on the stove.
Step 2
2.) Cover chicken in 2 cups of water and top with 2 tsp of chicken bouillon (you can use chicken broth here instead if you don’t have bouillon)
Step 3
3.) Season with a tbsp of garlic powder and 2 tsp of onion powder.
Step 4
4.) If preparing in the Instant Pot cover with your lid and fasten. Set to high pressure, 12 min (8 min for small tenders, 10-11 min for regular sized chicken breasts and 12 min if they are larger in size). One tip I’ve found is that if you have the time to let your instant pot naturally release the pressure it makes the meat even more tender. It takes about 15 min for a full natural release. If you don’t have time then you can manually release the pressure, remove the lid and then shred your chicken.
Step 5
5.) If preparing on the stove, boil chicken until it reaches an internal temp of 165. Then shred.
Step 6
6.) After chicken is shredded leave it soaking in the chicken broth (for about 10 min) while you prepare the sauce mixture for the casserole.
Step 7
7.) Preheat oven to 350.
Step 8
8.) In a separate bowl combine one 22.6 oz can of Campbells Cream of Chicken Soup (family size), one 10.5 oz can of Campbells Cream of Mushroom Soup, one 16oz container of sour cream, and 1/2 cup of diced bacon.
Step 9
9.) Top with your shredded chicken and mix to combine.
Step 10
10.) Spread mixture evenly across a 9” x 13” glass baking dish.
Step 11
11.) In a ziploc bag crush up two sleeves of Ritz crackers. I love using the Garlic Butter flavor or the Everything flavor for this particular recipe. Dump them right on top of your mixture in the glass pan and spread to evenly disperse.
Step 12
12.) Melt a stick of butter in a glass measuring cup and drizzle it on top of the crackers.
Step 13
13.) Sprinkle garlic powder, salt, black pepper and poppy seeds all over the top before popping the casserole in the oven.
Step 14
14.) Cook for 30 min until the edges start bubbling. Serve over rice or pasta and with your favorite veggies. Broccoli works perfectly with this combo.
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