Momma's Poppyseed Chicken

As many of you may know my Momma, Patricia Rains, went to be with her Lord and Savior on Tuesday, May 28, 2013. She was a beloved Wife, Mom, Nanna, Sister, Daughter, Aunt, and Friend to all who knew her. As her daughter, I am deeply saddened by losing my one and only Momma, but especially to have lost her as a person... She was such a lovely, godly, JOYful Christian woman. I am so proud to be her daughter and live life knowing she made such a wonderful impact on the world.

One way that she was most especially known for spreading JOY was in her cooking. She loved this blog and sharing her recipes, making meals with folks, cooking for others, and loving on people through food. Our family would like to continue her blog, in her memory and as a celebration of her life.

Here is one recipe that I fondly remember her making and often make for my own family. It's her Poppyseed Chicken and can be found on Page 56 of her cookbook, "A Pinch of This... A Smidgen of That." I hope you will enJOY this delicious dish and share with with your family.

Romans 15:13 "May the God of hope fill you with all JOY and peace in your faith, that by the power of the Holy Spirit your whole life and outlook may be radiant with hope."

~ Kenda Williams (Daughter of Patricia Rains & Baker at Wild Oats Bakery and Cafe in Brunswick, Maine)

POPPYSEED CHICKEN, By Patricia Rains
6 Chicken breasts, stewed, deboned and cut up
1 pint sour cream
3 cans cream of chicken soup
2 Tablespoons poppyseeds
3 rolls Ritz crackers, crushed fine
1 1/2 sticks butter, melted

Combine crushed crackers and butter. Layer 2/3 of the crackers on the bottom of a large Pyrex baking dish. Press down to make bottom crust. Place chicken evenly over crust. In large mixing bowl, blend sour cream, soup, and poppyseeds. Spread evenly over chicken. Sprinkle remaining buttered Ritz crumbs over top of soup mixture. If you don't want to bake immediately, cover with Handi-wrap and refrigerate until ready to bake. Bake at 350 degrees F for 35 to 45 minutes or until golden and bubbly around the edges. Refrigerate leftovers and microwave to rewarm. EnJOY! :-)
(Recipe can be found on Page 56-57 in "A Pinch of This... A Smidgen of That" cookbook by Patricia Rains, Copyright 2010, Morris Press Cookbooks)

First, begin by gathering all of your ingredients. This includes boneless, skinless chicken breasts, 1 pint sour cream, 3 cans cream of chicken soup, 2 Tablespoons poppyseeds, 3 rolls Ritz Crackers, and 1 1/2 sticks butter.

Take 1 1/2 sticks of butter and melt it in a microwave-safe dish.

Crush 3 rolls of Ritz Crackers into a medium-sized dish. I like to crush them in the bag and then empty them out into the dish.

Take the melted butter and pour over the crushed Ritz Crackers.

Stir with a fork to combine the melted butter into the crackers. Set to the side.

Meanwhile, take your boneless, skinless chicken breast meat and cut it into small pieces on a cutting board, being sure to wash your hands well before and after doing so as to prevent cross-contamination from the raw chicken.

Cover the chicken with water in a medium-sized pan and place on the stovetop. Cook until it reaches a boil and continue cooking on low heat until the chicken is no longer pink in the middle and cooked through.

Drain the water out of the pot, allowing the chicken to stay inside.

Take the combined crackers and butter and layer 2/3 of it on the bottom of a large Pyrex baking dish. Press down to make the bottom crust of the casserole.

Place the cooked chicken evenly over the cracker crust.

In a large mixing bowl, blend the sour cream...

... three cans of cream of chicken soup...

... and poppyseeds.

Stir together with spatula until all the ingredients are thoroughly incorporated.

Spread evenly over the chicken and cracker crust.

Make sure the area is covered, all the way to the sides of the casserole dish.

Sprinkle remaining buttered Ritz crumbs over top of soup mixture.

Momma didn't do this, but I like to add a Tablespoon or so of poppyseeds on top of the casserole before baking, too, just to give it a little extra something.

Now it's ready for the oven! If you don't want to bake immediately, cover with Handi-wrap and refrigerate until ready to bake. Bake at 350 degrees F for 35 to 45 minutes or until golden and bubbly around the edges. Refrigerate leftovers and microwave to rewarm. EnJOY! :-) (as Momma would say!)

Serve with a side of fresh corn on the cob or another vegetable that you and your family enJOY!