It's been almost five-and-a-half years since I last made the wonderful and comforting poppy seed chicken casserole. It's an upgrade of a long-time family dish but is made without relying on cans of soup, thank goodness. (We always called it 'Bama Chicken.) With the entirely accommodating shortcut of a Costco rotisserie chicken, the amount of which really bulks up the casserole, and with the succulence of well-simmered and sautéed mushrooms and onion, good sprinkles of thyme, and suitably flavored with marsala wine, the finished product is a wonder of spreading goodness once ladled up onto the plates in abundance. With last Thursday's boys' night supper, I also had roasted herbed broccoli florets, which I really do love. We were well-satisfied by the end of our very short meal—that's how fast we blazed through our servings.
It was a bitterly cold January day, with temps staying near freezing but conditions were formidably inhospitable with full-force icy gusts that pushed you backwards, when they weren't cutting through you altogether. I got out and did over four miles with an aggresive afternoon exuberance, before heading out for a much-needed haircut. Days like that remind me how nuts it is to ever think about moving to Canada, no matter how terrified I am about our national future.
"Poppy Seed Chicken Casserole," by Ashley Moore in Cook's Country, February/March 2015, p. 20.
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