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
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
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
4 bone-in, skinless chicken drumsticks
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.