Nothing says winter in Minnesota like a good hotdish! Even though I’ve lived here for almost 10 years I still marvel at the tried-and-true Minnesotans who make hotdishes I have come to cherish.
A few years back, I had surgery and we received an abundance of meals. When our time of being “served” by all those near and dear was over, I asked my family one night which of the many meals was their favorite. The answer was definite: Poppyseed Chicken.
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 10 ½ oz can cream of chicken soup
- 8 oz sour cream
- 2/3 cup melted butter
- 1 sleeve Ritz crackers crushed
- Poppy seeds
- Heat sour cream and soup on stove.
- Combine soup with chicken and spread in 8 ½ x 11 pan.
- Sprinkle with crackers, then drizzle melted butter on top and sprinkle with poppy seeds.
- Bake at 350 degrees for 30-35 minutes. Serve with rice.
I’ve since made this for my family and guests countless times. Give it a try – it’s sure to please even the most scrutinizing hot dish palette, especially on a cold, Minnesota winter day.