Sunday, August 14, 2011

Poppy Seed Chicken by Sandi Hawk


A great friend and Chef shared this recipe with us this week!  We can't wait to cook it!
Thank You Sandi!  <3 and Hugs!



POPPY SEED CHICKEN
4 large chicken breasts, skinless and boneless
1 16 oz container sour cream
2 cans cream of chicken soup
2 sleeves of Ritz crackers, crushed
2 tsp poppy seed
2 aticks of butter, melted

Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water and let cool (save the broth for other things!)Tear cooled breasts into bite sized pieces, and put in bottom of casserole dish.
Mix crushed crackers, butter, and poppyseeds in a bowl
Mix together sour cream, cream of chicken soup and spread on top of chicken. Top with cracker mixture
Place in preheated 350 degree oven until warmed through and the topping is browned, about 40-45 minutes.
I usually cut the recipe in 1/2. You can add frozen cut broccoli or mixed veggies or cooked noodles to stretch the recipe if you like.
Enjoy!

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