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Sep 5, 2008

Poppyseed Chicken


From my MIL

5 chicken breasts, cooked, cubed
16 oz sour cream
2 cans cream of chicken soup
TOPPING:
1 ½ rolls of Ritz crackers, crushed
1 ½ sticks butter, melted
2 T poppy seeds
Salt and pepper to taste


MIX casserole ingredients and put in a 9x13 pyrex baking dish
COMBINE topping ingredients in a separate bowl and sprinkle on top
BAKE 350, 30 min or until bubbly
Best served alongside rice

NOTES: You can freeze this for later and let thaw in fridge overnight or on counter top for a couple of hours. Also, it is best to boil the chicken. Sounds gross but it stays tender and juicy. Trust me, its best!

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