Poppychicken Recipes

POPPY SEED CHICKEN CASSEROLE

Steps:

• Crush the 2 sleeves of Ritz crackers (about 2 ½ cups).
• Stir melted butter, 1 ½ cups crushed Ritz crackers and poppy seeds together in a bowl.
• Fold in chicken, cream of chicken soup, and sour cream until well blended.
• Pour mixture into a 9x13 inch pan.
• In a separate bowl, mix remaining 1 cup of Ritz crackers and Parmesan cheese.
• Spread Ritz cracker topping evenly over casserole.
• Bake for 40 minutes at 350 degrees.

POPPY SEED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.
• Stir together the condensed soup and sour cream. If you wish to add the additional flavorings see notes. Pour over the chicken.
• In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.
• Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

POPPY SEED CHICKEN

Steps:

• Preheat to 350 degrees F (175 degrees C).
• Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
• Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.

POPPYCOCK

Steps:

• In a large pan melt the butter.
• Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
• Remove from stove and add butter flavoring extract and soda.
• Stir in almonds, peanuts or other nuts of choice.
• In a very large pan or bowl pour caramel syrup over popcorn.
• Stir quickly to coat.
• Pour out on cookie sheets.
• Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
• Cool slightly, break apart and store when cooled completely in air tight bags or jars.

POPPY SEED CHICKEN

Steps:

• Mix together cooked chicken, cream of chicken soup, poppy seeds, and sour cream. Lightly grease 11x7-inch baking dish. Spoon mixture into dish.
• Pour melted butter over cracker crumbs and stir together. Sprinkle over casserole.
• Bake at 350°F for 35 minutes or until hot and bubbly.

POPPY SEED CHICKEN

Steps:

• In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice. , Spread into a greased 11x7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° until bubbly, about 30 minutes.

POPPY SEED CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Boil raw chicken breasts for 20 minutes. Let chicken cool slightly and cut into one inch cubes. You can also use leftover chicken or rotisserie chicken. Place cubed chicken in a greased 9×13 casserole dish.
• In a bowl stir together the condensed soup and sour cream. Add the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
• In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
• Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.

COPYCAT POPEYE'S CHICKEN SANDWICH

Steps:

• Gather the ingredients.
• Pound the chicken breasts with a mallet between two pieces of parchment paper until they are just under 1 inch in thickness.
• Cut the chicken breasts in half to fit the size of the bun. Poke the chicken breasts with the sharp end of a knife to make 4 to 5 punctures per side.
• In a large bowl, mix the buttermilk, hot sauce, paprika, garlic powder, onion powder, black pepper, and salt. Whisk until completely combined.
• Add the chicken and cover with plastic wrap. Place it in the fridge for at least one hour, or up to overnight.
• Gather the ingredients.
• In a shallow baking dish, whisk together the flour and cornstarch with all the dry spices and cayenne, if using. Add a 1/4 cup of the chicken marinade into the flour and whisk to combine.
• Take a piece of chicken out of the marinade and dip it into the flour mixture. Dredge both sides to coat completely. Dip it back into the buttermilk mixture and then back into the flour mixture, pressing the flour to help it coat the chicken. Repeat the process with all pieces and place them on a wire rack over a baking sheet to refrigerate for 10 minutes. This helps the batter stick to the chicken-if you don't have time, simply fry it right away. Add the oil to a cast-iron skillet, or another heavy-bottomed pan, until it reaches 350 F.
• Add the chicken pieces to the pan and fry for 3 to 5 minutes per side. The outside should be crispy and golden brown and the internal temperature should be 165 F. Remove from the oil and allow to drain on a cooling rack over a baking sheet or on a paper-towel-lined plate.
• Gather the ingredients.
• Whisk together the mayo with the dry spices in a small bowl. Reserve.
• Gather the butter, buns, pickles, and spicy mayo.
• Add 1/4 tablespoon of butter to a large skillet and heat on medium to high heat. Halve the buns and place each half bun cut-side down onto the pan and toast until golden brown. Keep adding 1/4 tablespoon of butter per half and toast all halves.
• Spread a tablespoon of the mayo onto both sides of the buns. Add 3 to 4 sliced pickles to the bottom side of the bun. Place the chicken on the bottom and close with the top slice.
• Enjoy hot!

DIY POPEYES BUTTERMILK FRIED CHICKEN SANDWICH

Steps:

• Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below).
• In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away.
• Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.
• In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F.
• Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot!