Poppyseed Chicken
Poppyseed chicken is a creamy baked casserole of diced chicken under a buttery cracker crust. The filling is just mayonnaise and sour cream, and light versions of both work without trouble. Crushed Ritz crackers soaked in melted butter bake into a crisp, golden lid speckled with poppy seeds. It scales easily, can be assembled a day ahead, and goes well beside green beans or a plain salad.
Instructions
Heat the oven to 350°F (175°C).
Stir the boiled, diced chicken together with the mayonnaise and sour cream until every piece is coated. Spread the mixture in an even layer across the bottom of a 9x13 inch casserole dish.
Scatter the cheddar over the chicken, then the crushed crackers, then the poppy seeds.
Pour the melted butter evenly over the top so the crackers are moistened across the whole surface.
Bake at 350°F (175°C) for 25 minutes. If you assembled the dish ahead and chilled it, bake it for 35 to 40 minutes instead.
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