After I was made aware of his obsession, I Googled a recipe + tried the first one I came across. I must say, it was pretty good. So good, in fact, that it has pretty much been on once-a-month supper rotation for the past twelve years of our marriage.
With that being said, I’ve tried many different variations of the original recipe. Many. I’ve used canned chicken, baked chicken breast, boiled chicken… any + all types of chicken. And let me tell you, a rotisserie chicken is by far the best.
On one occasion, I didn’t have the original recipe’s required amount of sour cream, so I substituted it with mayonnaise. That alteration stuck for all future bakings. Just recently, I have been replacing iceberg lettuce with spinach on the sandwiches I make at home + I had an abundance of spinach in the fridge, so I thought I’d add a bit to the Poppy Seed Casserole. I can’t tell that it really makes a huge impact on the flavor but I feel like it makes the dish a little healthier + pretty. I hope you enjoy it!
- 1/2 cup butter melted
- 1 tbsp Poppy Seeds
- 1 sleeve Ritz Crackers crumbled
- 1 Onion diced
- 2 cups Spinach
- 1/2 Rotisserie Chicken shredded, about 2 cups
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tsp Seasoned Salt
- 1/4 tsp cayenne pepper
INSTRUCTIONS
- Preheat oven to 350°.
- Combine the melted Butter, Poppy Seeds + crumbled Crackers in a bowl.
- In an oven-safe skillet, sauté the Onion on medium heat until soft, about 7 minutes. Add spinach + sauté an additional 2 minutes or so.
- Add Chicken, Mayo, Sour Cream, Seasoned Salt, Cayenne + half of the Poppy Seed Mixture to the skillet. Stir.
- Top with remaining Poppy Seed Mixture.
- Transfer skillet into the oven + bake at 350° for 15 minutes, or until bubbly around the edges.
- Broil for an additional 3 minutes or so, until the top is golden brown.
