Wednesday, October 27, 2010

Poppy Seed Chicken

As unusual as this sounds, my kids like this recipe better without the poppy seeds. Personally I think the poppy seeds make it prettier. I serve it over egg noodles and they love it!

4 chicken breasts, skinless and boneless
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 stick snack crackers, crushed (I use Ritz)
2 tsp poppy seed
1/2 cup butter, melted (make sure you use real butter)

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 together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup and mix in the chicken. Cover with crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.

Place in preheated 350°F oven until warmed through, about 20-25 minutes.

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