Poppy Seed Chicken Casserole & PW's Apple Dumplings

Jared asked me the other night if it was okay to put up two recipes on Tasty Tuesday. Since I'm pretty much the boss when it comes to this blog, I decided it most definitely IS okay--especially when it's been so long since my last Tasty Tuesday! So, today here are two yummy comfort food recipes for those rainy spring days...

Poppy Seed Chicken Casserole
(courtesy of Anne Byrn, The Dinner Doctor)

1 (6.2oz pkg) fried rice flavor Rice-A-Roni, cooked
4 cups shredded, cooked chicken
1 cup fat-free sour cream
1 (10.75oz) can ream of chicked soup
36 butter round crackers, crushed
6 Tbsp. poppy seeds

1. Preheat the oven to 375F.
2. Spoon the rice in an even layer over the bottom of a 2-quart glass or ceramic baking dish. Combine the chicken, sour cream, and chicken soup and spoon evenly over the rice. In the same bowl, combine the crackers and butter. Scatter this over the chicken mixture. Sprinkle the poppy seeds evenly on top.
3. Bake the casserole until it is bubbling and the crackers have lightly browned, 25 to 30 minutes. Serve at once.

Pioneer Woman's Apple Dumplings
(see the original recipe here!)

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla
cinnamon
small can Mountain Dew

1. Preheat the oven to 350F.
2. Peel and core the apples. Cut into eight slices each. Roll each slice in a crescent roll. Place in a buttered 9x13-inch pan.
3. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over the apples. Pour Mountain Dew around the edge of the pan. Sprinkle with cinamon.
4. Bake at 350F for 40 minutes.
5. Serve warm with ice cream-- Enjoy!!