Comforting Poppyseed Chicken

Calling all mamas! This is a recipe to add to your week nights when you need to make something come together quickly, but taste delicious! This recipe is one that my husband grew up on and now, our kids are growing up on. I am not experiencing the same type of spring that Analee is down in Florida. April into May in New Hampshire is quite fickle. Some days it's warm and gorgeous but more often than not it is rainy, muddy and chilly still. Something warm and comforting for dinner still feels good this time of year and this dish brings it! Simple ingredients and tasty every time. Like, scrape-out-the-pan good.

This is exactly the kind of weeknight meal I needed after the last couple of weeks we have had. We have traveled, jumped into some busy obligations, started baseball season, been sick and now trying to get back on track after spring break from school. I have been MIA on here and this dish is bringing us back.

When I have poppyseed chicken on the menu, I like to make my chicken in the crockpot the day before then shred and store it in the fridge. If you do it this way, an easy go-to is throw two chicken breasts in the crock pot with a packet of dry ranch dressing mix and chicken broth. Cook on high for four hours, then shred and set aside for the next day. Even quicker, use a rotisserie chicken - about two cups worth of shredded meat.

I realize how unappetizing it may look as you put this dish together. I mean look at this picture...a congealed plop. I know, I'm really selling it here, but press on because it is SO yummy! Combine your shredded chicken with a can of condensed cream of chicken soup, sour cream and salt and pepper. (In the words of my mother-in-law, "plain yogurt is NOT sour cream and you WILL be able to tell"). So funny - I love that bit of detail! Once all is mixed together, spread in a greased baker. Now on to the best part - the cracker crumb topper.

Crush a full sleeve of Ritz crackers and mix with melted butter and poppyseeds. This is the topping children live for (and let's be real, adults do too)! A note on crushing your crackers. A gallon sized zip lock bag is perfect for crushing, either with your hands or a rolling pin. My mother-in-law and I were reflecting, with laughter, how we have both done this using the food processor and basically made edible sand! DON'T USE YOUR FOOD PROCESSOR! It's entirely too much.

Are you getting excited now? You know you are! Spread this buttery, poppyseed mixture evenly over the stop of the chicken and bake at 350 degrees F for 30-45 minutes to heat all the way through and and give that cracker crumb a deep golden brown color. I love to serve this up with rice, roasted sweet potatoes and a good green veggie, like broccoli. I hope you try it and if you have leftovers, they are just as good reheated.

Full Recipe here.