Friday, March 20, 2009

Leslie's Poppyseed Chicken

This is not my favorite meal, but Sarah and John love it and request it every once in awhile...

It's from my dear friend, Leslie.

PoppySeed Chicken

2 cans cream of chicken soup
16 oz sour cream
4 boneless skinless breasts, cooked and cubed (save some broth)
1 tube Ritz crackers, crushed (easiest if you crush before opening tube!)
2 Tbsp poppy seeds
1/2 cup chicken broth 
1/2 cup melted butter (I use 1/4 instead)

Mix soups, sour cream, chicken, 1/2 tube of crackers, 1 Tbsp poppy seeds and chicken broth in a medium bowl. Spread in 9x13 dish. Sprinkle remaining crackers and seeds on top. Pour butter over top. Bake 25-30 minutes at 350. 

*I like to serve over noodles or rice...otherwise, it's mostly "cream" and chicken.
*I also use fat-free sour cream, and much less butter than called for.
*Sometimes I mix my cracker crumbs for the top with the melted butter and poppy seeds and pour it all over the top at once.

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