Monday, December 3, 2007

Poppy Seed Chicken Casserole

From the Kitchen of: Kathy Lowe

4 boneless skinless chicken breasts
(Can also use canned chicken)
1 large can cream of chicken soup
1 pint sour cream
Ritz crackers, crushed very fine (about 2 sleeves)
6 tbsp butter, melted
1 tbsp poppy seeds

Boil chicken breasts till cooked and shred into pieces. Combine chicken with soup and sour cream in large bowl. Put chicken mixture in casserole dish. Crush Ritz crackers and cover chicken mixture with them. Pour butter evenly over Ritz crackers. Sprinkle with poppy seeds. Bake at 350 degrees for 30. Serve with peas and rice. Variation: Place 3 cups pre cooked rice in bottom of casserole dish before putting in chicken mixture.

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