Poppyseed chicken casserole is a staple in the South. I first had this delicious dish at a friend’s house when we were living in Nashville, Tennessee. It is really easy and so tasty. It doesn’t really photograph well, so I didn’t take a picture—but it is definitely worth a try!
If anyone is ever looking for an authentic Southern cooking restaurant while visiting the Nashville area, I highly recommend Dumplin’s in Franklin, TN—get the poppyseed chicken casserole, the cloverlead rolls with honey butter and a glass of fruit tea. And if you’re feeling ambitious—a slice of the chocolate majesty for dessert—definitely get some to go if you don’t have room!
Poppy seed Chicken Casserole
1 package chicken tenderloins (or breast steaks will work fine)
16 oz. sour cream (I use low fat)
2 cans cream of chicken soup
1/2-1 stick butter (I try to stick with 1/2)
1 1/2 packages (sleeves) of Ritz crackers
Boil chicken for severl minutes until tender. Mix sour cream, soup and poppy seeds (just until it looks like there are a good amount of poppy seeds throughout). Mix in chicken. Put in a casserole dish. Top with crumbled Ritz crackers and pour melted butter on top. Bake at 325 for 30 minutes, covered (remove foil after 20 minutes).
Serve over rice.