Zeta’s cooks Mrs. Kim and Mrs. Alicia know that when they make poppyseed chicken at the house there wouldn’t be a drop left. When I first had this recipe at Zeta I about died… I was skeptical at first because the poppyseed thing threw me for a loop. My friend Taylor had me over for dinner and guess what she made… POPPYSEED CHICKEN. I was so excited to finally make this dish. To make things even quicker I used a rotisserie chicken instead of cooking/boiling the chicken before you make the dish. Taylor always uses a rotisserie and hers was divine so…
Make this….. I promise you will LOVE it.
1 Rotisserie Chicken- deboned and shredded
1 Can of cream of chicken soup (10 3/4 oz)
1 16oz container of low fat sour cream
2 Teaspoons of poppyseeds
1 sleeve of ritz crackers
1/4 cup butter melted (half a stick)
Directions: Pre-heat oven to 350
Debone your rotisserie chicken and place the meat into a big bowl
Combine the soup, sour cream and poppyseeds with the chicken and mix well
Crush one sleeve of ritz crackers and combine and mix well with the melted butter. (Melt the butter in the microwave for 35-40 seconds)
Evenly spread the chicken mixture into a casserole dish and top with the ritz cracker/butter mixture.
Bake for 35-40 minutes or until bubbly