Grateful Grits

Poppyseed chicken, my go-to dinner savior, is the epitome of culinary simplicity without sacrificing the hearty satisfaction we crave. It’s my secret weapon for those evenings when culinary excellence is the goal, but the effort must remain minimal. Fast food is a firm no-go in our household, and while I won’t claim that poppyseed chicken is the poster child for healthiness, it’s undoubtedly a better option than the drive-thru fare.

What I love most about this dish is its hassle-free preparation. With ingredients usually stocked in my kitchen and an oven that does the heavy lifting, poppyseed chicken is a timesaving, crowd-pleasing delight. The genius lies in its versatility; it can be prepped ahead of time, patiently awaiting a reheat when the entire household converges home late, collectively famished.

To embark on this culinary journey, begin with 1.5-2 pounds of boneless, skinless chicken breasts. Place them on a cutting board, generously seasoned with salt, pepper, and thyme, and unleash the tenderizer to achieve an even thickness. For a neater process, cover the chicken with plastic wrap – a little trick that minimizes mess and simplifies cleanup.

Preheat the oven to a toasty 400 degrees, then melt two tablespoons of butter in an oven-safe dish. Once the buttery haven is ready, gently dredge the seasoned chicken and bake for a mere twenty minutes. After achieving golden perfection, let the chicken rest before cutting it into delectable, bite-sized pieces, eagerly awaiting their place in a spacious mixing bowl.

Now, it’s time to infuse the magic. Blend equal parts sour cream and cream of chicken, or if you’re feeling adventurous, opt for the herb-infused version for an extra burst of flavor. Pour this creamy concoction over the diced chicken, and here’s where personal preferences come into play. Some swear by cream of mushroom, and it’s all fair game. Adjustments can be made based on chicken quantity, and don’t hesitate to double the recipe for larger gatherings.

Transfer the enchanting mixture to a square baking dish and crown it with crushed Ritz crackers. Drizzle a touch of melted butter over the crackers, and for those who relish the visual allure, sprinkle poppyseeds atop. Personally, I tend to skip the poppyseeds; their flavor impact is negligible, and I find myself picking them out of my teeth more often than not. But the decision is yours – a minor sacrifice for aesthetics, perhaps?

A second preheated oven to 350 degrees beckons as the casserole takes center stage in the oven for the next 20-30 minutes, or until it’s irresistibly bubbly. Meanwhile, consider pairing it with rice, and in my household, yellow rice steals the show. The saffron infusion adds a nuanced depth to this otherwise straightforward meal. Feel free to choose your rice variety, and if timed right, it’ll be ready to complement the star of the show.

As the final act unfolds, serve the bubbling casserole over the fragrant rice, and let the satisfaction of a wholesome yet effortless meal sweeps over you. Poppyseed chicken: where simplicity meets indulgence in perfect harmony.

Poppyseed Chicken

Ingredients:

1.5-2 lbs. of Chicken

Salt

Pepper

Thyme

Butter

8 ounces of Sour Cream

1 can of Cream of Chicken

1 sleeve of crushed Ritz Crackers

Poppyseed (optional)

Rice (personal preference-yellow rice)

Directions:

1. Preheat oven to 400 degrees. Use a tenderizer to make sure the chicken is even throughout. Season with salt, pepper, and thyme. Melt 2 Tbsp. of butter in an oven safe dish. Dredge the chicken in the butter and bake for twenty minutes.
2. Remove the chicken from the oven and allow it to rest for 5-10 minutes. Cut into bite size pieces. Add equal parts cream of chicken and sour cream and mix.
3. Pour into a casserole dish. Add crumbled ritz crackers on top. Drizzle with melted butter, and poppyseeds if you choose.
4. Bake for 20-30 minutes, or until bubbly.
5. Cook your choice of rice and serve casserole on top of rice.