This is from the cookbook that Lori Massey (the fabulous designer behind our Save the Dates) gave me as a wedding gift - so very thoughtful! I made Poppyseed Chicken Casserole and Logan said it may just be his favorite dish I have ever made... wow :)
1 Can mushroom soup
8 ounces sour cream
1 can celery soup
6 chicken breasts- cooked and diced
2 packages Lipton mushroom flavored instant rice, cooked
1 roll Ritz crackers, crushed
1 stick butter, melted
2 T. poppyseeds
Still learning how to time everything JUST right, but I knew I should cook the chicken breasts first. (Also- I cut the entire recipe in 1/2 since its just Logan and I...but I wish I would have done the entire thing b/c we would have had killer leftovers!) Remember when doing the chicken- use a little bit of olive oil and no spices... we just want plain chicken.
Instant rice is MY LANGUAGE haha... it wont take long, so start it when the chicken is almost done. Once you are done with the rice- pour it into a glass casserole dish as the bottom layer. (Keep in mind if you are doing the full recipe, you should use a 9x12 casserole dish- not the one pictured above)
Mix the soups, sour cream, and chicken breasts (diced) together. Then pour it over the rice as the second layer.
Crush up the Ritz crackers w/ your hands and put them into a small bowl.
Mix crushed crackers, melted butter (not hard- do it in the microwave), and poppyseeds together. Then sprinkle the mixture over the top as the final layer/ topping!
Cook 20 minutes in oven, uncovered at 350 degrees and you are done!!!
Phew! Just in time for the month of September :)
HAPPY OCTOBER TOMORROW!!!!! It is my favorite month of the year + my anniversary! Anyone have fun Fall plans I should be jealous of? :)
PS I am such a bandwagon girl...but today I DID indeed try the pumpkin spiced latte at Starbucks and WOW am I in love!