The recipe can go in a 9x13 baking dish, but like I usually do, I split it into two 8x8 dishes...one that I baked last night, and one that I froze for later. Since Gabby only eats about a quarter cup, the three of us can eat an 8x8 for two nights.
- 4 cups cooked, cubed chicken (I just used 4 chicken breasts and didn't measure...I boiled them with salt, pepper, and some crushed garlic cloves)
- 1 can of cream of chicken soup (reduced fat works fine)
- 1 16-oz container of sour cream (reduced fat works fine)
- 1 tub of mushrooms, diced (my addition)
- 1 small onion, diced (my addition)
- 1 can of water chestnuts, diced (my addition)
- 3/4 cup of toasted slivered almonds (Amy's recipe calls for 1/2 cup but as a rule I almost ALWAYS add extra nuts to any recipe)
- 1 tablespoon poppyseeds
- 1 sleeve of crushed Ritz crackers (reduced fat works fine)
- 1/4 cup melted butter, OR a few tablespoons of olive oil (optional)
Saute onions and mushrooms in a little olive oil until onions are translucent. Season with salt and pepper. Drain any liquid released from the mushrooms. In a large bowl, mix the soup and sour cream together, and then mix in the chicken, mushrooms & onions, water chestnuts, almonds, and poppyseeds. Spread mixture into a baking dish/dishes lightly coated with cooking spray. Mix cracker crumbs with butter or olive oil and spread over chicken. Bake at 350 degrees for about 30-40 minutes, or until bubbly.
We ate it served over brown rice cooked in chicken broth, with steamed broccoli on the side. All three of us liked it...even David, who is normally not a fan of creamy-based casseroles.