Even though yesterday was cold and dreary and I was busy with attempts to catch up with work and around the house after traveling for Thanksgiving, I couldn’t be happier to simply be home. Don’t get me wrong. I thoroughly enjoyed our time spent with family and friends and cherish the memories, but there is just something special about sleeping in your own bed and settling back into your comfortable routine.

Speaking of comfort, dreary weather always brings with it a craving for comfort food. Several years ago my mother-in-law introduced Poppy Seed Chicken to me, a dish my husband has loved since he was a child and–at that time–a new addition to my go-to recipe list. There are many variations of the recipe out there, but I stand by the classic recipe my mother-in-law shared with me. I hope you enjoy this as much as we do!

Ingredients:

Soup + Sour Cream + Poppy Seed Mixture

Melted Butter + Ritz Crackers Mixture

Layer chicken, then soup mixture and top with cracker mixture.

Bake at 350 degrees for 25-30 minutes.

Mmmm!

Recipe: Poppy Seed Chicken

Ingredients:

3-4 boneless skinless chicken breasts, cooked and cubed

1 cup reduced fat sour cream

1 can condensed cream of chicken soup

1 sleeve of Ritz crackers, crushed

½ cup melted butter

1 tablespoon poppy seeds

Preparation Instructions:

Boil chicken breasts with a cube of bullion and a bay leaf for 20-25 minutes, or until cooked through. Cut chicken into bite sized pieces.

Combine soup, sour cream and poppy seeds in a bowl. Mix well.

In a separate bowl, combine crushed Ritz crackers and melted butter with a fork.

In a 9×13 casserole dish, place an even layer of chicken in the bottom. Top with an even layer of the soup mixture; spread an even layer of cracker mixture to top. Continue layering with remaining ingredients.

Bake in a 350 degree oven for about 30 minutes and enjoy!