Tuesday Eats - Amish Poppy Seed Chicken

Barkley was born in Amish country in Ohio, an area I really loved living close enough to visit often. But work had other ideas and I moved after our Ohio office downsized. Still, I enjoy many of the recipes I learned when I was there. This was one I hadn't made for my husband so getting a super deal at the local family owned grocers on chicken, I made this for dinner.

You can make it ahead and heat at 350 in a 13 x 9 pan for 30-40 minutes at 350 F., or like me, make it in the crockpot, adding the crispy, buttery crumbs as you serve it over Amish noodles (or potatoes, rice, or biscuits). I've also made this with cauliflower instead of chicken for a vegetarian friend and it was well liked.

Amish Poppy Seed Casserole (serves 6)

2 very large boneless chicken breasts, cut into bite-sized pieces (about 4 cups chicken).
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
1 Tablespoon lemon juice
1 Tablespoon poppy seeds
1/2 teaspoon sage
1/2 teaspoon thyme
1/8 teaspoon cracked black pepper
 Dash of crushed red pepper

Mix and place in pan. Before baking (or after cooking in crockpot) top with:

1 sleeve Ritz crackers smashed and browned in 1/2 stick butter until golden and brown