Monday, April 18, 2011

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

  • 4 skinless, boneless chicken breast halves

  • 1/2 cup butter, melted

  • 1 sleeve buttery round crackers (such as Ritz), crushed

  • 1 TB poppy seeds, or more if desired

  • 1 (8 ounce) container sour cream

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 2 cups shredded Cheddar cheese

  • 2 tsp paprika

  • 2 tsp garlic salt

  • 2 tsp onion powder

    1. Place chicken in pot and cover with water.  Boil about 20 minutes or until chicken is no longer pink in the center.  Drain and shred chicken.  Add paprika, garlic salt, and onion powder to shredded chicken and mix well.
    2. Preheat oven to 350.  Combine crackers, butter, and poppy seeds in small bowl then set aside.
    3. Blend sour cream and soup in another bowl.  Pour half the soup mixture in a 9x9 baking dish. Add shredded chicken.  Next, place the rest of the soup mixture over chicken and then add cheese on top of soup mixture.  Top with the cracker mixture.
    4. Bake for 25-35 minutes or until cheese is melted and sauce is bubbly.

    Poppy Seed Chicken Casserole

    1.5 # Chicken $2.98
    1 stick butter  $0.20
    1 Sleeve Ritz Crackers $0.10
    Spices $0.15
    Sour Cream $0.40
    Cream of Mushroom Soup $0.50
    1 Package Shredded Cheese free

    Total Cost: $4.33 or 73 cents per serving

    Cauliflower $0.75

    Vigo Rice $0.80

    Total Cost for entire meal:  $5.88 or just under $1 for each serving!

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