Sunday, May 15, 2011

Poppy Seed Chicken

This is a classic recipe that our family has been making for YEARS. I like to make it in 2 8x8 pans and stick the extra in the freezer for a quick meal.

Poppy Seed Chicken

-adapted from Cheryl O.-

6 chicken breasts, cooked and shredded
1 ½ c. light sour cream
1 can cream of chicken soup
2 tubes Ritz crackers, crushed finely
½ c. butter, melted
2 T. poppy seeds

Mix sour cream and soup together. Add chicken and stir until combined. Place in 9x13 pan.

In a separate bowl, combine crackers, melted butter, and poppy seeds. Sprinkle on top of chicken. Bake uncovered for 30 minutes at 350 degrees.

Serve over warm, buttered pasta.
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