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Friday, March 4, 2011

Poppy seed chicken and green bean casserole

A coworker relayed this recipe to us after learning of my husband's love of the fundraiser cookbook perennial Chicken Divan.  This is Chicken Divan-esque, but without the weird mayo-curry powder treatment.  I tweaked it to rely less on prepackaged foods, to get something green into it, and to make it 100% freezer-friendly. 

Ground Turkey variation here

Poppy seed chicken and green bean casserole
Makes 6 servings

For sauce:
  • 4 tbsp butter
  • 5 tbsp flour
  • 3 cups chicken broth
  • 1 tsp poppy seeds
  • 1/2 cup sour cream
  • salt and pepper to taste
For topping:
  • 2 cups bread crumbs
  • 1/2 cup butter, melted
  • 1 tsp poppy seeds
1 1/2 lbs. chicken breast, cooked and cubed (about 3 cups cubed chicken)
1 16 oz package frozen green beans, or fresh green beans

Cook fresh green beans in boiling water for about 10 minutes.  Microwave frozen green beans for about 1/2 the time recommended.  Drain well and set aside. 

Melt butter in a medium saucepan.  Stir in flour and cook 1 minute.  Whisk in chicken broth slowly.  Turn heat up to medium-high until the sauce begins to simmer.  Turn down to medium and simmer 5-7 minutes.  Add poppy seeds and sour cream and season to taste.  Stir in cubed chicken and green beans and place in a freezable container. 

Combine bread crumbs, melted butter and poppy seeds.  Place in a zip-top bag.  Freeze the casserole mixture and topping mixture together.  When ready to cook, thaw and put casserole mixture in a 3 quart baking dish or 13x9 pan.  Sprinkle bread crumbs on top and bake at 350F for 30 minutes.

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