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Monday, August 1, 2011

Poppy seed chicken-freezer cooking recipe



1 c. sour cream
1 can cream of chicken soup
1 TB poppy seeds
4 cooked and diced chicken breasts
1 package Ritz crackers (crushed)
1 cube butter (melted)

If you will be using my freezer cooking method multiply this recipe according to the size of your family and the amount of times you want to eat it. I multiply it by 6 and it makes 8 meals for my family of 3.

Directions:
Combine first 3 ingredients. Add chicken. Put in baking dish.

If you will be eating right away: mix butter and Ritz cracker crumbs and spread on top. Bake at 350 for 1 hour.

Freezer instructions: I suggest freezing in an aluminum container that you can stick right in the oven. Do not add butter and Ritz cracker crumb mixture until you will be baking it. On serving day you can re-heat in one of two ways. 1) Thaw completely and then bake at 350 degrees for 1 hour or 2) Without thawing bake at 325 degrees for 2 hours.



3 comments:

  1. Awesome! Thanks so much for the freezer version of my family's favorite meal! Hope you don't mind me posting to Pinterest.

    ReplyDelete
  2. Do you need to cook the casserole first before freezing? I didn't know if the dairy in sour cream would cause any concern

    ReplyDelete
  3. Do you need to cook the casserole first before freezing? I didn't know if the dairy in sour cream would cause any concern

    ReplyDelete