Enough about hair. Someone yesterday mentioned something I might blog about. I responded that my life and blog basically revolve around food. And it’s true. So in keeping with my main focus in life, here is another super easy couple of recipes that works perfectly together or alone, but especially for a weeknight. It isn’t always buttercream frosting and layer cakes around here, y’all. I get home on week nights around 6:00 pm, and recipes like this keep my husband fed and myself sane. I especially love cooking everything in the oven all at once. It gives me 30 to 40 minutes of free time (also known as happy hour).
On the menu (as you may have guessed from the title…) is poppyseed chicken and roasted broccoli. Poppyseed chicken is a staple in my family, and you can make it a ton of different ways. My aunt boils and chops up her own chicken. My mom uses canned and all low fat ingredients. I came up with something somewhere in the middle to suit Wheat’s tastes. Feel free to adapt this recipe to your family’s tastes.
– 4 large cans of chicken, low sodium
– 1 large (family size) can cream of chicken soup
– 8 ounces light sour cream
– 2 sleeves reduced fat Ritz crackers
– 1 stick butter (or margarine)
– 2 tablespoons poppyseeds (I was out of poppyseeds, so I just used some Jane’s Crazy Salt. It is better with Poppyseeds, but I did not mind the addition of the Crazy Salt!)
Layer the chicken on the bottom of a casserole dish. Mix sour cream and cream of chicken soup, then spread over chicken. Crush the Ritz crackers in a ziploc bag, add poppyseeds (or whatever seasonings you would like) and pour the melted stick of butter into the bag. Mix it up well, and spread over the casserole. Bake at 350 degrees for 45 minutes.
Toss broccoli florets with a bit of olive oil, garlic powder, and Jane’s Crazy Salt (or whatever seasoning salt you’d like). Roast in 350 degree oven under the casserole for 40 to 45 minutes. The crispy parts don’t mean it’s burned. The crispy parts are the best! Wheat declared that he might have liked broccoli as a child if it had been roasted. It’s that good!
Excuse the terrible night time/point and shoot pictures. I’m saving my pennies as we speak for a better camera! Just trust me that this is a delicious combination and couldn’t be any easier or more adaptable to your own tastes. Enjoy!