Tuesday, March 9, 2010

Poppyseed Chicken

We made this chicken recipe tonight for enrichment, and it was delicious! I don't have a picture, but trust me it was really good. Everybody was asking for the recipe, and it will be a regular at my house. It is so easy too!


8 Cooked boneless, skinless, chicken breast halves to fit in a 9x13 pan.

1 can cream of chicken soup
1 1/2 cups sour cream
1 tsp. seasoned salt
1/2 tsp. paprika
1/2 tsp. sage
1/2 tsp. garlic salt
1/2 tsp. black pepper

1 Sleeve Ritz Crackers crushed (2 1/2 cups)
6 Tbs. Butter (no substitiutes)
2 Tbs. Poppy seeds

Boil chicken in water for 15 minutes. (For added flavor you can add chicken broth
or bullion, a tsp. of salt, 1/2 of a small onion, and a couple of celery sticks)
Place cooked chicken in buttered 9x13 pan.

Mix soup (undiluted), sour cream, and seasonings together and pour over chicken.

Crush crackers, mix with butter and poppy seed. Sprinkle over top.

Cover dish with aluminum foil.

Bake @ 350* for 30 minutes. (remove foil for last 5 minutes of baking time).

1 comment:

  1. This is one of my favorite dishes. The kids love it too. Someone brought it to me when I had Gavin and we've loved it ever since.