Chicken, Poppy Seed Casserole with Carrots & Potatoes Recipe
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Category: |
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Ingredients: |
Ingredients: 1 whole (5 lb) chicken
12 oz cream cheese (1 & 1/2 blocks)
2 & 1/2 cans Cream of Chicken Soup
4-5 large-medium carrots peeled and sliced in medallions
4 med potatoes cubed
2 1/2 sticks butter (divided)
2 Tablespoons Poppy Seeds or toasted Sesame Seeds
1 can Rotel Tomatoes (mild) (do not drain)
2 of the long sleeves or 3 cups crushed Ritz Crackers
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Directions: |
Directions:In large boiler put enough water to cover chicken. Season chicken with Seasoning Salt and black pepper. Rub up under the skin and cover the inside cavity of the chicken with seasonings. Boil over med heat until meat falls off the bone. Remove the chicken from broth. Allow to cool enough to handle it then debone the chicken and shred the meat..I freeze my chicken broth for using in other recipes. Place cooked meat in the bottom of a 9X13 pyrex dish. The bottom should be well covered with meat.
Par-boil the carrots. Put enough water in a boiler just to cover carrots or drop them in your hot broth and allow to cook for 5-8 mins. This will add flavor to the broth. If not using broth, cover carrots and bring water to a boil then turn off the fire. Let set covered in hot water for 5 mins until just starting to get tender. Lift carrots from water with straining spoon. Place carrots and potatoes on top of chicken. You can leave in layers or mix. Sprinkle with black pepper and a small amount of salt.
Melt 1 1/2 stick of butter and the cream cheese, stirring just until melted and smooth. Add the Poppy Seeds, Rotel Tomatoes and the 2 1/2 cans of soup.Mix well until smooth and creamy. Pour this mixture over the chicken and vegetables. You can add 1/2 to 3/4 cup chicken broth if you want more sauce, You can slightly mix it in if you want or just evenly cover the top of the meat and vegetables.
Melt the other stick of butter and put enough crushed Ritz Crackers in it to soak it all up with no visible butter in the bowl. Sprinkle evenly over top of casserole. I love this topping so I prefer more than less. You may also sprinkle additional seeds on top.
Bake at 350º for 30 to 45 min.s until vegetables are done and the top is golden.
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Number Of
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Number Of
Servings:8-10 |
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