Let them eat poppyseed chicken.
Jake and I love Young Life leaders and we love Lafayette High School. All year the leaders at Lafayette High School have been begging me for some poppy seed chicken CASSEROLE. That's right, they want the good stuff.
What could I do?
I gave the people what they wanted!
I snagged this recipe from The Girl Who Ate Everything (she knows what she's talking about!).
Original recipe makes 6 servingsChange Servings
5 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
- Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
Recipe originally from AllRecipes
I doubled the recipe for ten, and we had absolutely nothing left over. I also made a salad with strawberries, feta, spinach, avocados, and tomatoes topped with oil and vinegar. And of course, I made lemon garlic string beans.
I must say, I loved the poppyseed chicken almost as much as they did. Now to clean my house for a weekend full of Lehenbauers!