“Chicken” & Poppy Seed Casserole

I saw this recipe in Southern Living magazine, and thought, “hey, that looks pretty good.” But, I thought it was only so-so. It ended up being a little bland and there was just nothing special about it. I used two bags of the Quorn Tenders for the chicken. I wasn’t sure if I was supposed to add the water to the soup, so I didn’t.

rating: 6

Chicken & Poppy Seed Casserole
(Southern Living, Jan. 2014)

serves 6
time needed: 1 hour

2 cans cream of mushroom soup
5 cups chopped deli-roasted chicken (I used 2 bags of Quorn Tenders)
1 16-oz. container sour cream
1 tbsp poppy seeds
1/4 cup butter
18 buttery round crackers


Preheat oven to 350 degrees F. Stir together the soup, chicken, sour cream, and poppy seeds. Spoon into a lightly greased 11 x 7-inch baking dish. Stir together the butter (melted) and the crackers (crushed), and sprinkle over casserole. Bake 35-40 minutes or until bubbly. Let stand 5 minutes before serving.


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