This recipe came from my childhood best friend Caryn’s mom. We always loved it. At home, we called it Fried Worms because we loved the book How to Eat Fried Worms so much, didn’t really have a great name for this casserole. (We thought of the poppy seeds as worm eyes- doesn’t that make you want to make this recipe! Just saying. . . It’s what we called it. . . the imagination of kids, right?)
The thing about this recipe is that I’ve never met anyone who didn’t like it and it’s simple and easy.
- 6-8 Chicken Breasts, cooked/boiled, and cut up (Could be other cuts of chicken too)
- 2 cans Cream of Chicken
- 8 oz sour cream
- 2 tsp poppy seed
- 2 Cups Ritz crackers, crumbled
- 1-2 sticks of butter (Or margarine), melted
Mix the chicken breasts, cream of chicken, and sour cream together.
Spread this mixture in the bottom of a 13 X 9
Mix the poppy seeds, ritz crackers, and butter together.
Cover the top of the chicken mixture with the crumb mixture.
Bake at 350 degrees for 30-45 minutes until the edges are bubbling and the crumbs begin to brown.
This time when I made it, I made it for work. So, I actually baked it in the Roaster. I’ll get all the stuff ready the night before then bake it at work. Here’s what I do:
I mix the chicken, sour cream, and cream of chicken soup together and place them in a gallon size ziploc- refrigerate overnight next to the sticks of butter then put both in my cooler to take to work.
Then, I mix the crumbs and poppy seed and put that in a baggie. I then gather everything up I need and put it all in the roaster: the roaster, the rack for the roaster, pot holders, the crumb mixture, a container and lid used to melt butter and mix the crumb mixture (I bring the lid so that I can close the dirty container and wash it at home), a foil covered 13 X 9 (foil for easy clean-up), and the lid to my 13X9. (I have forks/knives/spoons at in my office.)
Then I put it together and bake in the roaster- it usually takes a little longer than at home.