Poppyseed Chicken/Apple & Spiced Pecan Salad

So I was in the lunchroom today at work and had some reheated Poppy Seed Chicken and a friend asked me to send her the recipe. I went and looked on my blog almost positive I had posted it somewhere and realized I’ve never posted this recipe! I can’t believe I haven’t because this is probably one of my favorite recipes! Jace loves this and begs me to make it all the time. So here it is.

Poppy Seed Chicken

Kensley Rowland

Ingredients:

6 chicken breasts boiled and shredded (check out this post for a fast way to shred chicken!)

2 cups sour cream

2 Tbsp. poppy seeds

1 stick butter melted

2 cans cream of chicken

Topping:

3 tubes Ritz crackers (crushed)

1 stick of butter melted

Directions:

Boil chicken and shred. Add all ingredients to a bowl with the shredded chicken. Take the Ritz cracker and butter mixture and spread ½ of the mixture onto bottom of casserole dish. Cover with the sour cream/chicken mixture and top with the remaining Ritz crackers. Bake at 400 degrees for 30 minutes covered and another 30 minutes uncovered.

Poppyseed chicken

This is fairly quick and easy but so yummy. I usually end up making extra pans and freeze them since it freezes really well. It also reheats amazingly.

I made this Sunday night this week since I had to take dinner to a family in the ward. I also ended up bringing them a yummy salad and some rolls both of which the recipes I got from my mother in law. Sorry I didn’t really take any pictures!

Apple & Spiced Pecan Salad

Janalyn Olson

Ingredients

6-8 cups assorted greens (anything but Iceburg)

¾ cups crumbled feta cheese

3 green onions, thinly sliced

1 large red-skinned apple, diced

Dressing

¼ cup apple cider vinegar

¼ teaspoon pepper

½ teaspoon salt

Dash Tabasco sauce

2 tablespoons sugar

½ cup vegetable oil

**Whisk together dressing ingredients

Spiced Pecans

3 tablespoons butter

1 ½ tablespoons sugar

¾ teaspoon salt

½ teaspoon cayenne pepper

½ teaspoon cinnamon

1 cup chopped pecans

Over medium heat, melt butter in a pan and add sugar, spices and salt. Add pecan pieces and stir until well-coated. Continue to cook for about 5 minutes, stirring occasionally until sugar caramelizes and pecans darken slightly in color. Transfer mixture to a paper bag to cool. Shake bag occasionally to break up pieces.

Assemble salad ingredients & top with cooled pecans. To avoid browning apples, can be added directly to dressing or diced just prior to serving. Toss salad with dressing and serve.

The rolls my mother in law kinda made up but they were so yummy!

Cinnamon Sugar Rolls

Janalyn Olson

Ingredients:

Butter

24 Rhodes Rolls

Cinnamon Sugar

Powder Sugar

Vanilla

Milk

Directions:

Unthaw Rhodes rolls and cut into ¼’s. Roll each one into melted butter and then cinnamon sugar mixture. Place in pan that has been coated in butter. Sprinkle remaining cinnamon sugar mixture on top. Let them rise and then cook at 350 degrees for 18-20 minutes or until golden brown. Make icing mixture with ½ the bowl of powder sugar and ½ a stick of softened butter. Add 1 tsp. vanilla and milk to make icing. Ice the rolls while hot and serve!