Poppyseed Chicken

Shortly after having my second baby, a sweet friend of mine brought me this for dinner. I was hooked!  Here's the recipe:


Poppyseed Chicken

5 cups chicken breasts, cooked and cubed 

1 cup sour cream

2 cans cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 sleeves)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp celery salt

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

1. Boil chicken with salt, pepper, and 1/2 onion cut in to large chunks. Cube in to 1" pieces and put in to a casserole dish.

2. Mix together soup, sour cream, and any "extra" ingredients you desire. (I did them all and I highly suggest it.) Pour this sauce over the chicken.

3. Crush Ritz in to a medium-fine consistency and mix in melted butter and poppy seeds. Spread over the top of the casserole.

4. Bake for 30 minutes at 350. Or until top is brown. I did 35 minutes and it was perfect.

Sometimes I half the recipe and use an 8x8 dish.  (That's usually enough for 2 adults and 2 small kids). Depends on how many you're feeding I guess.  This also makes great leftovers!

Slow Cooker Asian Glazed Chicken

Another crock pot recipe for the win!  The flavor of this one is delicious.  Here's the recipe:

Slow Cooker Asian Glazed Chicken

Ingredients:

1/2 cup soy sauce

1/2 cup balsamic vinegar

4 teaspoons sugar

3 cloves garlic, crushed

1/2 teaspoon ground ginger

1 tablespoon Sriracha hot sauce* (more of less, depending on how hot you like it)

1/2 cup water

3-4 boneless skinless chicken breasts (or thighs)

2 tablespoons cornstarch

1 tablespoon water

2 tablespoons green onions, finely chopped

1 teaspoon sesame seeds

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.

Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.

Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).

Shred chicken and add back into liquid in slow cooker.

Serve over rice, topped with green onions and sesame seeds.

*Sriracha hot sauce is available at most grocery stores and Wal-Mart. It is a Thai chili sauce with amazing flavor. It cost me about $3 for a huge bottle of it and it is totally worth it. The flavor it adds is so yummy.

Love this recipe!  I added the green onions on top but left off the sesame seeds. The Sriracha hot sauce is awesome and I highly recommend using it, but if you don't have any or can't find it, make this dish anyway.  The first time I made it I didn't use it and it was still really good.