Paula Deen. I love you- you are funny and I love to watch you cook, but you know what? None of your dishes ever turn out for me! Why is that?? Take this recipe, for instance. I thought I could “vegetarianize it” by using Cream of Mushroom soup for the cream of chicken, and using faux chicken for the real thing. Nope. I didn’t love it. Toby said that he liked it more the more he ate, but it was too rich for me. And the portobello mushrooms turned everything a gross gray color. Oh Paula. Help me out!
Poppy Seed Chicken
(Cooking with Paula Deen, May/June 2010)
1 tbsp butter
2 (8-ounce) packages sliced portobello mushrooms
7 cups chopped cooked chicken (I used 4 Morningstar Farms fake chicken patties, ground up a bit in a food processor)
2 (10 3/4-ounce) cans cream of chicken soup (I used cream of mushroom)
2 cups sour cream
1 cup slivered almonds, toasted
1 tbsp poppy seeds
3 tbsp butter, melted
2 cups crushed butter-flavored crackers
hot cooked rice (optional)
Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray. In a large skillet, melt butter over medium-high heat; add mushrooms, and saute for 7-8 minutes or until browned. Remove from heat.
In a large bowl, combine mushrooms, chicken, chicken soup, sour cream, almonds, and poppy seeds. Pour chicken mixture into prepared baking dish.
In a small bowl, combine melted butter and crackers; sprinkle over chicken mixture. Cover with aluminum foil, and bake for 15 minutes. Uncover and bake for 10 minutes longer or until bubbly. Serve over rice, if desired.