Our Favorite Casserole

While Instagram and Facebook were both down, I Maria Kondo’d our home, redecorated, cooked dinner, redid my blog + The Retail Therapist Boutique layout, packed for an upcoming trip, washed my hair, and well, wrote this blog post tonight for you all, lol!

My good friend Hannah from Mamas Got Plans sent me her recipe a couple weeks ago and we absolutely loved it! Since, I have added a few things to it like parmesan cheese, etc. but it is for sure a WEEKLY meal for us. We can eat it for dinner and then Bo and I will heat it up an eat it for lunch the next day.

I love cooking this dish (super easy) with green beans and serving it with pickled beets and deviled eggs (weird combination I know, but it’s our favorite sides) and the Poppy Seed Chicken Casserole is heavy so I think it all tastes really good together. You can also cook it with rice, asparagus, broccoli, stewed cabbage, or a side salad.

Below are the ingredients I use:

1 pound of cooked chicken, cut into small chunks (you can also use rotisserie to save time)
1 8 oz container of sour cream
1 10.75 oz can cream of chicken (I use Campbells)
1/2 cup shredded parmesan cheese
2 teaspoons of poppy seeds
1 sleeve of Ritz crackers
1/2 cup melted butter

Directions:

1. Preheat oven to 350 degrees
2. Bring chicken to boil
3. In a large bowl, add sour cream, cream of chicken soup, shredded parmesan cheese, and poppyseeds.
4. Drain chicken and cut into small chunks
5. Add chicken to large bowl, mix.
6. Spread along the bottom of a 9 x 9 inch pan or casserole dish.
7. Crush Ritz crackers
8. Layer on top of the mixture in pan.
9. Pour melted butter on top
10. Bake for 25 – 30 minutes or until bubbly.
11. ENJOY!

To reheat the next day, I simply add a few more Ritz crackers on top, sprinkle a tiny amount of melted butter on top and pop in the over until bubbly.

Tag me in your recipes on insta using #WRRECIPES, especially if you make this dish! Let me know if you love it as much as we do + what you serve with it!!!