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Saving for later...planning to modify it to be gluten-free:
Poppy Seed Chicken Casserole
1 whole chicken, cooked and shredded
2 cans cream of chicken soup
1 cup sour cream
1 sleeve buttery crackers, crushed
1/4 cup margarine or butter, melted
1 tsp. poppy seeds
Place the chicken in a bowl. Add the soup and sour cream, blend well. Spread into a greased 9"x13" baking dish. In a separate bowl, stir together the crushed crackers, melted margarine, and poppy seeds. Sprinkle over the chicken mixture. Bake at 350 degrees until bubbly, about 35-40 minutes.
Posting this here so that I can keep up with it...
Cream of Chicken Soup (Gluten Free)
1 stick of butter
1 large onion diced (optional, but it imparts great flavor so I encourage you not to leave it out)
1 cup white or brown rice flour (ALL purpose flour if you don’t need GF)
6 cups hot chicken broth/stock
1/3 cup cream (or milk if you want a lighter version)
So, here we go. . .
Melt the butter in a pot on your stove. *If you like onions, which we do, saute a chopped onion in this melted butter for about 5 minutes. Then proceed… Stir in the flour and cook for approx 2 minutes stirring constantly. Meanwhile, warm your chicken broth/ stock. It should be really hot, but doesn’t need to be boiling. I do mine in the microwave but you can do it in a smaller pot on your stove if you wish. I pour 5 cups of water in a bowl and add in the necessary # of boullion cubes or spoonfulls of Better Than Boullion to make my stock. Then I get it all hot and dissolved in the microwave.
After cooking your butter/flour mixture for 2 minutes, add in the hot broth/stock and whisk to make sure it is all combined. Do this quickly to get rid of any lumps. Now, let is simmer for about 2-3 minutes to thicken. Stir in your milk or cream. You are done! You can taste it now and add salt and pepper to your personal preference. I usually add a teaspoon of salt, 1/2 tsp of pepper, and a couple shakes of garlic powder. That is how we like it. But it is fine without any of that.
I ended up making this one...modified it with crushed corn chex instead of crushed Ritz crackers. And I used a whole rotisserie chicken, and the GF cream of chicken soup from the recipe above. It turned out well, I think!