My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, January 3, 2012

Poppy Seed-Chicken Casserole

It doesn't get any easier than this timeless casserole. Great way to use up some more leftover turkey. I think this is an old Southern Living recipe. I've made it for years. You can give it a healthy spin with whole wheat crackers or use the buttery ones if you like.

Poppy Seed-Chicken Casserole
about 6 servings
print recipe

3-4 cups chopped cooked chicken or turkey
1 (16-ounce) container sour cream
1 (10 3/4-ounce) can of chicken and mushroom soup
1 1/2 cups (6-ounce) shredded sharp Cheddar cheese
3 tablespoons poppy seeds
1 sleeve whole wheat round buttery crackers, crushed
1/4 cup butter melted

1. Preheat oven to 350 degrees F. Stir together first 5 ingredients in a large bowl. Spoon into a lightly greased 11 x 7-inch baking dish. Top with crushed crackers. Drizzle with melted butter.

2. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving.


  1. yum! i haven't had this in years and actually forgot about it. next time i roast teddy a chicken i will make this!

  2. Sounds good and I need some chicken. We have a bit too much venison in the freezer. I need some chicken!


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