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| Poppy Seed Chicken |
My kids would ask me to make this for special occasions, as it is my daughter, Rachel's favorite dish. It is also incredibly easy, and can be doubled for a large crowd.
Recipe by: Debbie Blanton (Bradt) Yield: 8 servings
Ingredients
4 chicken breasts, cooked, boned and cubed (I like to use a rotisserie chicken from the grocery store, much easier and tastier)
16 ounces sour cream
2 (10¾-ounce) cans cream of chicken soup
2 teaspoons poppy seeds
1 stick butter, melted
1 1/2 rolls Ritz crackers, crushed
Hot cooked white rice
16 ounces sour cream
2 (10¾-ounce) cans cream of chicken soup
2 teaspoons poppy seeds
1 stick butter, melted
1 1/2 rolls Ritz crackers, crushed
Hot cooked white rice
Directions
Preheat oven to 350°. Combine first 4 ingredients, spread into a 9x13 pan. In a separate bowl, crush crackers, then stir in melted butter, blend well. Sprinkle over chicken mixture. Bake at 350° for one hour. Serve over rice.
Notes
This is good with green beans, broccoli or a simple green salad.
This is good with green beans, broccoli or a simple green salad.
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