Saturday, March 13, 2010

The Southern Belles' Midwest Invasion: Dos

Our meal continues with the main course and side dish.  We figured chicken would be a safe way to go, but even midwesterners are accustomed to fried chicken.  Too obvious.  Given the yucky weather we'd been experiencing, we decided on a classic casserole and a warm veggie to accompany it.

Poppy Seed Chicken
Source: adapted from


8 skinless, boneless chicken breasts
2 16-oz. containers light sour cream (fat free will be too runny)
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 sticks Ritz crackers, crushed
4 teaspoons poppy seeds
1/2 cup margarine, melted


Boil chicken until thoroughly cooked.  Remove from water and cool.  Tear into bite-sized pieces (not completely shredded) and split between 2 casserole dishes.

Preheat oven to 350 degrees.  Mix 1 container of sour cream with 1 can of each soup.  Do the same in a separate bowl with the other sour cream and soup.  Pour one bowl over one casserole dish's chicken, and pour the other mixture over the other dish.  Cover each casserole with 1 stick of crushed crackers.  Sprinkle poppy seeds evenly on top.  Drizzle melted butter on top.

Bake about 25 minutes.  Yield: 16.

Mom's Green Beans
Source: Christina's mom


2 pounds of trimmed green beans
4 strips of bacon (chopped in pieces)
1 medium yellow onion (chopped)
garlic powder
black pepper
1 can of chicken stock

Fry bacon in pan on medium heat.  Add onion and cook until soft.  Add garlic powder and black pepper to seasoning.  Add chicken stock and then add green beans.  Put lid on and put on low heat.  Continue to cook until green beans become crisp and tender.

Tune in tomorrow for the third and final installment!

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