Growing up, one of my favorite meals was poppy seed chicken. I still remember the first time I had it. We lived in Turkey at the time, and I was over at friends’ house for dinner. Their mom made it, and I think I ate half of the pan all by myself. I went home and raved about it and begged my mom to get the recipe. It’s a really quick, simple meal I think even the pickiest eaters would love.
After spying a can of cream of jalapeno soup in the grocery store, I now make a modified “grown-up” version for my husband and myself.
- 1 hatch chile (a poblano will also do)
- 2 cups chicken, cooked and diced
- 1 can cream of jalapeno soup
- 1 cup sour cream (I opt not to use a “dollop of Daisy” partially due to their obnoxious advertising)
- 1/2 tube butter crackers (such as Ritz or Townhouse)
- 2 Tbsp butter, melted
- 1 Tbsp poppyseeds
First, roast your chile. I do this by broiling until it is nice and charred, about 15 minutes, turning it every 5 minutes. Then I place it in a ziploc bag so I can easily peel off the skin. Let the pepper cool, then de-seed it and peel of the skin. If you sealed the pepper in a plastic bag, this should be a cinch. Now dice it. In an 8 or 9 inch casserole dish, mix the soup and the sour cream. Stir in the cooked chicken and the chiles. Crush half a roll of crackers, such as Ritz, mix it with the melted butter and the poppy seeds. Cover the top of the soup-sour cream mixture with the crumbs. Bake at 350 for 20 minutes and serve over rice.