Food for Thought: Poppyseed Chicken

Friday, August 26, 2011

Poppyseed Chicken

I honestly have never heard of Poppyseed Chicken until our friends made it for us in the middle of our move. It was SOOOO yummy! I have made it often ever since. Most of the recipes out there are about the same but here's the recipe I have. It's incredibly easy and my kids love it!! And that's important ;)

POPPYSEED CHICKEN
6 chicken breasts (you can get away with 3 or 4 but I like a lot of chicken in mine)
2 cans cream of chicken
2 cups sour cream (I use light)
1 1/2 sticks of butter
1 1/2 rolls Ritz crackers, crushed
2 tbsp poppyseeds
Boil and cube the chicken breasts and place in the bottom of a 9x13 baking dish. Combine cream of chicken and sour cream over stove top in a pan. Pour over chicken. Melt butter and combine with crackers and poppyseeds. Sprinkle on top and bake at 350 degrees for about 30 minutes until hot and bubbly. Serve with rice or over mashed potatoes or with quinoa.

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Cooking secrets:

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~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Friday, August 26, 2011

Poppyseed Chicken

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