Poppyseed Chicken & Roasted Broccoli - Not-So-Gourmet

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Poppyseed Chicken & Roasted Broccoli

http://www.coroman.it/356-csit11966-cassino-de-veneza-italia.html Hey ya’ll! I am so excited about tonight’s post! Poppyseed Chicken has been one of my favorite, FAVORITE, dishes since I was a little kid. The crazy thing is, I only remember having it like once or twice. Probably because I have 2 sisters, 1 brother, and we ALWAYS had company when I was growing up, so my mom hardly ever made it. Why is that a factor? Because, while Poppyseed Chicken is super easy and fast, it takes a lot to feed a large group. But that’s just a testimony to how good it is!! Now, before I start getting into all the details, I want to tell ya’ll why I haven’t been putting amounts in some of recipes on the seasonings. I like things heavily seasoned, I’ve never had any complaints about it not being good; BUT, I know my family and I like things a little more salty, a little more peppery, and a little more spicy so I like to leave the seasonings “to taste.” If ya’ll have questions about how much, don’t be afraid to comment or email me at calah.notsogourmet@gmail.com or find me on Facebook! So, where was I? Ahhh, Poppyseed Chicken… what can I say about Poppyseed Chicken? It’s… well, in a word, delectable! In my About Page, I talk about how my mamaw and my mom taught me to cook and how food and cooking isn’t about eating to survive, it’s about comfort and love and family. Most of my recipes have a story and most of my recipes are a variation from something I got out of our church cookbook from almost 20 years ago! My dad was a preacher in Union, Mississippi at Erin Lucern Congregational Methodist Church. My mom, being the preacher’s wife, was on almost every committee, one being the fundraising committee. One year, they got all the members of the church and all the members family members to bring their best recipes in; they published them in a cookbook and we have been using that cookbook ever since. The binding has come off, pages are sticking out, there are grease stains all over the thing, and hidden somewhere in the depths is a variation of this wondrous recipe that I’m about to share with ya’ll. So, please read, run to the grocery store, fire up the oven, and get to cooking because you and whoever you share this with will LOVE this recipe! AND, it’s an easy clean up so EVEN better!

https://hostelfortlauderdale.com/928-cs69132-best-craps-players.html Poppyseed Chicken Casserole:

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Epping diflucan 150 mg price in lebanon 3 large, boneless, skinless, chicken breasts,

https://www.stefan-ried.de/3313-csde70667-bokofra.html 1 8 oz pkg cream cheese, softened,

1 8 oz pkg sour cream,

1 8 oz can cream of chicken soup,

2 tablespoons poppy seeds,

Garlic salt, onion powder, lemon pepper, white pepper, and Tony Chachere’s, all to taste.

First, boil the chicken breasts until fully cooked. You can use bone in chicken, I just think boneless and skinless is easier. I get annoyed with deboning! My mamaw and my mama have always swore by bone in chicken breasts, for the flavor; but I think in a recipe like this, it’s pointless. So, once the chicken is fully cooked, drain the water off, but keep the boiler nearby, you’ll need it later! Cut the chicken breasts into bite-sized pieces and shape into a heart! Haha, I’m just kidding! 🙂

chicken

After you dice the chicken, put it back into the pot you boiled it in. Now, add the cream cheese, sour cream, cream of chicken soup ( I told you it was creamy), garlic salt, onion powder, lemon pepper, white pepper, Tony Chachere’s, and poppy seeds. Let all of that simmer on the stove for a few minutes, stirring occasionally, and getting all that creamy goodness well incorporated while you make the topping!

Topping:

2 sleeves of Ritz crackers,

1 stick of butter,

Garlic salt, Tony Chachere’s, and pepper.

Now, I use Ritz Crackers with a Hint of Salt, because I add these seasonings. Even though I like stuff salty, it’s a little too salty, even for me if I use the regular Ritz. You can also use Whole Wheat, but it HAS to be RITZ or it just doesn’t taste the same… maybe I’m just biased! 🙂 Crush the crackers up and sprinkle a little of each of the seasonings into the cracker crumbs.

mixture

Now, melt the butter in the microwave for about 30 seconds and pour it over the top of the crackers. Stir it all together and sneak a little taste of it because, YUMMY!!

The chicken mixture, should be stirred one more time, and it’s ready to go! Put a little butter or PAM into the bottom of a baking dish and pour the hot chicken mixture over into the baking dish.

before baking

Top with the cracker mixture and put into a 375 degree oven for 20 minutes or until golden brown.

after

Ya’ll be prepared for some CLEAN plates! And be prepared that it wont go far! This should feed about 4 or 5 people. I like serving this with either corn, English peas, or broccoli. Speaking of which, I’m going to blow your mind with a recipe for broccoli. I know what you’re probably thinking. You’re probably thinking, “Who can’t cook broccoli?” Honestly, I couldn’t, until I started doing this. I found the technique on Pinterest and decided to try it out. This is also a good technique for fresh carrots, cauliflower, asparagus, broccoli, and even green beans. I’ve used frozen veggies and onions as well; I just like fresh when I can get it! Every now and then, I mix in a little parmesan cheese too! And, a little secret for ya’ll, even my 8 and 10 year old nephews LOVE it when I make these veggies!

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3 heads of broccoli,

1/2 cup extra virgin olive oil,

Garlic powder, salt, and pepper.

Chop the florets off the broccoli and place them on a cookie sheet. Drizzle the olive oil over the top, sprinkle in the seasonings, stir a little bit, and put in a 375 degree oven for about 20 minutes. broccoli broc 2

   broccoli1

The broccoli shrinks A LOT, so I know 3 heads of broccoli sounds like a lot but once you chop off the florets it doesn’t seem like as much. I mix fresh and frozen sometimes and if I can’t find fresh I do buy it out of the bag, already chopped up. When I do it with carrots, I take fresh carrots, peel them, and I leave them whole. Also, one head of cauliflower yields nearly as much as two heads of broccoli. Sometimes, I’ll do one head of cauliflower and two heads of broccoli to change it up a bit.

photo 4 photo 5

These are my two little no eating vegetable nephews, DEVOURING, this broccoli. They could barely wait until I got it out of the oven before digging in! And this was their second helping of it too! Now you know that has to be some good broccoli!! Hope ya’ll enjoy!!

 

 

 

 

 

3 Comments

  1. This dinner was DELICIOUS!!!!! And yes, the boys do LOVE your broccoli. It’s amazing how much! Thank you baby girl!

  2. What’s up, I read your blog like every week. Your story-telling style is witty, keep it up!
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    • calahh

      July 14, 2014 at 12:29 am

      Thank you so much! I’ve been sick and haven’t blogged this week; but, I’m getting ready to write a new one now!

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