Recipe Recap - The good, the bad, and the ugly

by Divine Domesticity on January 21st, 2008

Well last week I managed to make a few things off my menu plan, but not any of them were made on the day I had planned for. I tried for several nights in a row to go to the grocery store, but for various reasons was not able to. The only dish I didn't make were the pecan pork chops, which I'll save for a different week. Here is what I did end up making that was a success.

Commenter Latebo1979 requested that I take a picture of the Chicken Poppyseed Casserole. Your wish is my command!


This is a comforting, easy little casserole. The filling is similar to one that I use for chicken pot pie. Very quick, buttery, delicious.

Chicken Poppyseed Casserole
Serves 4

1 roaster chicken, chicken pieces removed and bones discarded
8 oz sour cream
1 can cream of chicken
1 can cream of celery
Ritz Crackers, about 1 sleeve, crushed
Poppy Seeds
1/2 stick of butter, melted
Salt and freshly ground black pepper

1.Preheat oven to 325-f degrees.

2. In a 8" x 8" baking dish, place the chicken pieces along the bottom. In a separate small bowl, mix together the sour cream and the cream of chicken. Spread the mixture over the chicken in the baking dish. Season with salt and pepper. Top with the crushed Ritz crackers. Sprinkle poppy seeds over the casserole, lightly. Pour the melted butter over the top of the casserole.

3. Bake in the oven for 20-30 minutes, or until the casserole starts to bubble.


What can I say? This is a classic. I used 6 chicken thighs and only one cup of crushed flakes. I used the full amount of olive oil (on accident). Perfection!

Cornflake-Crusted Baked Chicken
Serves 6-8

4 bone-in, skinless chicken drumsticks
4 bone-in skinless chicken thighs
Coarse salt and ground pepper
1 large egg
2 cups crushed cornflakes
1 tablespoon olive oil

1. Preheat oven to 400°. Rinse chicken, and pat dry. Season generously with salt and pepper.

2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.

3. Working with one piece of chicken at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

3 comments:

Claire said...

I love the chicken poppy seed stuff...the only difference is that I use cream of mushroom instead of cream of celery! SOOOO good!

Ali said...

claire - good idea on the mushroom instead of celery. normally i would use that too, but my husband dislikes mushrooms. Darn him.

Carina said...

Ali,

We make the chicken poppy seed casserole too. Sometimes I'll add some thawed, chopped broccoli into the mixture in an attempt to pretend it now a "healthy" meal! :)