With a family of six, where at lease three are fairly picky eaters, mealtime planning can be stressful. I was very worried when we blended our families about how I was going to keep everyone happy at dinner. Chris has always said that The Boy and Lou are picky (especially The Boy), but as I am watching them and learning about them, I think they are mostly just hesitant to try anything new. This is much easier to overcome than picky eating! We just 'talk up' certain meals until they are dying to try them. A definite family favorite in our house at dinner time is Poppyseed Chicken. Someone asks for it at least twice a month, maybe more often than that! It is super easy, and there are never any leftovers!
4 - 6 chicken breasts, diced into bite-size chunks and sauteed in butter and garlic
While the chicken is cooking, combine into a casserole dish:
16 oz tub sour cream (sometimes more, depends on your taste)
2 cans cream of mushroom soup
3 Tbsp poppyseeds
Add cooked chicken and stir it into creamy mixture. Bake @ 350 for 30 minutes.
Remove from oven, top with crumbled Ritz crackers.
Melt one stick of butter and drizzle over the crackers. Bake again @ 350 for 10 minutes.
Great served with lemon-buttered broccoli, carrots, and hot rolls (for sopping up the creamy gravy)!