Friday, September 14, 2007

Poppy Chicken

5-6 boneless skinless chicken breasts
1 can of cream of either cream of chicken or cream of mushroom soup
16 oz. sour cream
1-2 sleeves of Ritz crackers, well crushed
1 stick butter
3-4 T. poppy seeds

Cook the chicken by boiling it in water or chicken stock. Let it cool a bit (so you don't burn your fingers) and then shred it. Place it in the bottom of a 9x13 pan.

While the chicken is cooking, mix together the soup (don't add water) and the sour cream in a bowl. Set aside. While the chicken is cooling, melt the butter in a sauce pan. Remove from heat. Add the Ritz crackers (I usually end up using 1.5 sleeves) until the butter soaks up. Throw in the poppy seeds and mix together thoroughly.

Spread the soup/sour cream mixture over the chicken. Don't mix together, just spread it over the top. Sprinkle the Ritz mixture on top of that. Throw in oven for 45-60 min at 350.

This recipe is easy to modify. If you'd rather not have shredded chicken you can always use whole chicken breast (boneless) instead.


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