Poppy Seed Chicken:
2-3 boneless, skinless, chicken breasts, cooked
1 cup sour cream
1 can cream of chicken soup
1 green onion, chopped
1 tube Ritz crackers
1/4 cup butter, melted
1-2 Tablespoons poppy seeds
Minute Rice
Directions:
1. Boil chicken in water and cute into cubes
2. Grease a 9x13 baking dish and line with cubed chicken
3. Sprinkle chopped green onion over the top of the chicken
4. Mix sour cream and soup together
5. Pour over chicken
6. In a sandwich bag, crush crackers and add poppy seeds and butter
7. Pour cracker mixture over chicken
8. Bake at 350 degrees for 30 minutes
***Serve over rice
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2 comments:
When Seth and I got married, one of our friends put together a cookbook for us with recipes from friends and family. There were 5 poppy seed chicken recipes, 5 hashbrown casseroles, and two tater tot casseroles. I mean, what?
Seth's mom shreds the chicken (instead of cubing it) in her poppy seed chicken, and she would assert that this makes hers completely different.
My friend, Whitney, will also serve hers over a square of baked puffed pastry instead of rice. (to be fancy)
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