“Have you ever looked at a poppy seed?” I asked my 146 Instagram followers — after some inspiration (instaspiration?) while prepping a cult classic dish of my mom’s, entitled Poppy Chicken — and before a single follower saw it, double-clicked, or cared, I began to blog about it.
If you’ve never looked at a poppy seed, I will describe the experience to you.
First, you see a pile of poppy seeds and your impression is Black. Then, No, blue. And the closer you look, the more variegated the pile becomes, until you begin to see tiny, textured, kidney shaped seeds, each its own color: light gray, charcoal, blue, yellow, cream, brown, pink. It’s delightful, and I highly recommend the exercise.
Welcome to my first recipe post, which is also probably my last.
(most likely brought to you by a 1980s Ritz box)
- 4 chicken breasts
- 8 oz. sour cream (or Greek yogurt, I’ve found, to reduce some of the dairy for my lactose-sensitive partner)
- 10 oz. frozen peas (sometimes I parboil some broccoli and add that, too)
- 2 cans condensed cream of chicken soup (or equivalent homemade – chicken broth, milk, flour, seasoning; can’t really escape the dairy here. That’s what Lactaid is for.)
- 1 T. poppy seeds
- 1 stick butter, melted
- 2 sleeves of Ritz, crumbled
- Cook chicken for 30-40 minutes at 350 degrees Farenheit.
- While the chicken cooks, mix everything else except the butter and Ritz together in a bowl.
- Once the chicken finishes cooking, remove from oven (but keep the oven on!), let cool enough to handle, and chop into bite-sized pieces. I like to do a fairly small dice; it saves on chewing energy later.
- Combine chicken with soup/sour cream/pea/poppy mixture and transfer to a 9×13″ casserole dish.
- Mix the Ritz crumbles and melted butter until combined. Yes, you will need to use your hands. Distribute over the top of the casserole. Don’t forget the corners and edges!
- Bake for 30 minutes at 350, until bubbly and golden brown on top. Serve!