This year's meal was Poppy Seed Chicken Casserole, corn on the cob, tomato basil salad, fresh green beans and homemade spice cake with caramel frosting served with butter pecan ice cream.
|Chicken Poppy Seed Casserole (prepared)|
3 cups cooked brown rice (or white)
3-4 cups diced cooked chicken
1 batch homemade Cream of Chicken Soup (or 2 10.5 oz cans)
1 cup sour cream (I used half Greek Yogurt and half mayonnaise)
1 Tablespoon Poppy Seeds
1 teaspoon dill weed (or Wildtree’s Dill Dip Blend)
Topping: 1 sleeve Ritz crackers, crushed
¼ cup melted butter
|Poppy Seed Chicken mixed up and ready for the pan|
Method: Mix chicken soup (cans or homemade), sour cream, poppy seeds and dill weed together. Add chicken and rice and stir well. Pour into a greased 9X13 baking dish. Top with crushed Ritz crackers and pour melted butter over top. Bake at 350 for 40-45 minutes.
Tips: This is a great dish for company or potlucks. It also freezes well. I like to freeze it without the topping, thaw when I need it, and then put the Ritz crackers and butter on just before baking.
|Green Beans ready for "snapping"|
I cooked the green beans with water, a little salt and Wildtree's Smoky Bacon Grapeseed Oil. Oh YUM!
|Can't do much to improve corn on the cob =)|
|Ready to eat|