Poultry Poppy Seed Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This is different from any other Chicken Poppy seed casserole out there. It's uniqueness comes form the dillweed and the broth cooked rice. I adore it. Also light ingredients can be substitued with no ill effects. Ingredients:
2 tablespoons butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 lb sliced mushrooms |
1 can cream of chicken soup, undiluted |
1 (8 ounce) container sour cream |
1 teaspoon dried dill |
1 tablespoon poppy seed |
4 cups cooked cubed poultry |
3 cups cooked white rice (cooked in chicken broth) |
1 1/2 cups crushed buttery crackers |
1/2 cup butter, melted |
1/2 cup dry white wine |
Directions:
1. Preheat oven to 350 degrees.
2. Saute the onion, celery, and mushrooms in the 2 T butter for 3-5 minutes, until still crisp-tender.
3. In a large bowl combine the cooked veggies, soup, sour cream, poppy seeds, dillweed and wine.
4. Mix well.
5. Stir in cooked poultry and rice, again mixing well.
6. Spread mixture into a lightly greased 9x13pan.
7. Combine cracker crumbs and melted butter and sprinkle over casserole.
8. Bake uncovered for 30 minutes.
9. Let stand 5 minutes before serving.
|
|