Friday, March 30, 2012

Asparagus Poppyseed Casserole

or...
Chicken Poppyseed Casserole WITH Asparagus

Do you ever feel guilty when eating Chicken Poppyseed Casserole?  I do many times because when I am cooking for myself I am totally neglecting veggies.  I found a recipe about a year ago that incorporates asparagus.  Wallah...a meal in one.

I really think you can probably add asparagus to any poppyseed casserole.  Just cook it slightly before the casserole is put together.  I sautéed the asparagus in a skillet for this casserole because that is what the recipe called for.  I really like blanching asparagus in order to keep the crispiness so I may try that next time.  Also, this time I had to substitute cream of mushroom soup instead of cream of chicken because that is what I had in my pantry.  I definitely like cream of chicken better!  

This is what makes the casserole so yummy.  

 And this...I have tried to mash the crackers in the actual packaging but the Ritz sleeve always busts.  With a ziplock of this size I typically don't even get out my rolling pin!  I don't think it would be right to make the casserole without the Ritz.  Something would be missing!

I cheated.  I had 2 of these in my pantry and they were about to expire.  You can't get easier than this.  Microwave for 90 seconds!

This recipe calls for layering.   I tried to look for my other recipe but it calls for rice on the side, I believe.




350 degrees for 30 minutes in the oven and you get this:


Tonight I brought the casserole preassembled to Hunter's house for dinner.  This is a good and easy dish for preparing ahead of time!


And another shot...


To find the original recipe, go to Tammy's Recipes:  

Poppy Seed Chicken and Asparagus


Yield: 
8 servings
Ingredients: 
4 cups fresh asparagus (trim and cut into inch-long pieces)
1/2 onion, diced
1 tablespoon oil
1 1/2 cups rice, cooked according to package instructions (should be about 4 1/2 cups of cooked rice)
5 cups (loosely packed) cooked cubed chicken
3 cups homemade cream of chicken soup*
1 cup milk
1 cup sour cream
1 tablespoon poppy seeds
1 sleeve of Ritz crackers and 1/4 cup melted butter, optional
Instructions: 
1. Saute asparagus and onion in oil until crisp-tender.
2. Grease a 9x13-inch baking dish. Spread cooked rice in the bottom. Top with the cooked asparagus.
3. In a large bowl** combine chicken, cream of chicken soup, milk, sour cream, and poppy seeds. Pour evenly over the asparagus and rice.
4. Optional: Crush 1 sleeve of Ritz crackers and sprinkle over top of chicken. Drizzle with melted butter.***
5. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly.


2 comments:

  1. Oh, yum! Plan to try this one, Shell!

    ReplyDelete
  2. Sweet casserole dish. I wish I had one like it.

    ReplyDelete