I know what you’re thinking because I rolled my eyes when my friend Forrest talked about his “signature” Poppyseed Chicken.
Like, FOR REAL.
Basic. There are no frills.
Then I made his recipe and my life was revolutionized.
Here’s what you do:
Shred 1 rotisserie chicken or cooked chicken breasts. You need around 2 cups of chicken.
2 cans of cream of chicken soup. (Don’t gag.)
1 cup of sour cream
1 cup of sharp cheddar cheese, grated
2 teaspoons GRATED onion
1 large garlic clove GRATED (this matters SO MUCH.)
Mix it all up. I will say that the whole FaceBook video of somebody shredding chicken with a HAND MIXER is all lies. HOOVER (me and my seester say hoover instead of however because it makes us happy) you CAN use a Kitchen-Aid mixer with the dough hook to shred chicken and it is magic. Make sure your chicken is tender before you throw it in there, but it takes 2 minutes and your hands don’t get all carpal tunnelly from using two forks and half of your life to shred that mess.
1 sleeve *coughs TWO* of EVERYTHING Ritz Crackers. AGAIN, this matters so much.
**Edited for all you freaks THE POPPYSEEDS ARE IN THE “EVERYTHING RITZ”. Dang. Y’all make it hard on a chick.
Crush the crackers and toast them up in a skillet with a couple of tablespoons of butter. We are not on a diet when we do this.
Spread the chicken mix in a big ole casserole dish, top with crackers. Cook covered in a 400 degree oven for 15-20 minutes until it’s bubbly then uncover and cook for a few more minutes until the cracker cups are toasty brown.
I serve this over egg noodles with a green vegetable.
TRUST- you will never make Poppyseed Chicken any other way. If you are cooking dinner for someone else- THIS IS WHAT THEY WANT TO EAT.
Forrest– the internet thanks you.
Where’s the poppy seeds?