Easy Shepard’s Pie

It’s  that time again for me to guest post over at The Best Blog Recipes

There is nothing I love more then comfort foods!!  There is just something about the temperatures dropping and the fresh crisp air in the morning.   So come on over to The Best Blog Recipes and check out my new recipes that will soon be your family favorite!

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Creamy Poppyseed Chicken Casserole

I was sitting in the break room at work when my co-worker was warming up her lunch.  It smelled amazing!!  So I simply had to ask what she was eating and can I get the recipe! 
She told me the recipe and she thought I was insane for never having tried it before…my mom made casseroles often but apparently she didn’t get the memo about this recipe.
 
When I first started making this recipe I thought it seemed really blah with the ingredients and not much flavoring.  I was thinking dinner was going to be pretty boring and well, just taste like cream of chicken soup.  I never really thought poppyseed had much flavor but I think baking them helped release the flavoring.
 
 
 
 
Creamy Poppyseed Chicken Casserole
 
2-3 chicken breasts, boiled and shredded
1 can cream of chicken soup
1/2 cup sour cream
1 Tbsp poppyseeds
1 Tbsp Worcestershire Sauce
10-15 Ritz crackers, crumbled
2 Tbsp butter, melted
 
In a bowl combine chicken, cream of chicken soup, sour cream and worcesthire sauce.  In another bowl melt the butter, add in the crumbled crackers and poppyseed.  In sprayed 13×9 dish lay out your chicken mixture and top with the crumbled cracker mixture.  Bake at 350 covered for 15 minutes, remove foil and bake another 10 minutes.
Serve immediately.


My notes:
We were thinking the next time we make this recipe that we should add some white rice and then add the chicken mixture on top.

Creamy chicken casserole

I first had this recipe at my grandmothers house.  It is pretty tasty and creamy.  Its pretty much like a chicken enchilada but in a casserole form.  It will not disappoint!
 
Creamy chicken Casserole
6-8 tortilla cut into 1″ squares
2 chicken breasts- boiled and shredded
1 can Campbell’s cream of chicken
3/4 cup milk
1 cup shredded cheddar cheese
1 can diced green chilis
 
Spray your Pyrex dish with Pam. Mix together soup, milk and chilis in a separate bowl.  Layer your pan with tortillas, chicken, cheese and the soup mixture.  Repeat each layer about 3 times.  cover with tin foil and bake at 350 for 25 minutes.  Remove tinfoil and bake for an additional 5 minutes.
 
Enjoy!