Sunday, January 14, 2007

Poppy Seed Chicken

Ingredients
2-3 lbs. shredded boneless, skinless chicken
1 can cream of mushroom soup
8 oz. sour cream
40 Ritz crackers (1 pkg), crumbled
2 Tbsp. poppy seeds
1 stick of margarine/butter

Directions
- Melt the margarine in frying pan over low heat
- Add crackers and poppy seeds - mix well
- In a bowl, mix soup and sour cream
- In a 2 1/2 qt. greased casserole dish, layer 1/2 the chicken, 1/2 the
soup mixture, and 1/2 the cracker mixture. Repeat layer - top with
cracker mixture
- Bake at 350 degrees for 30-35 minutes

Hints:
- You can double the soup/sour cream mixture for a creamer casserole
- You can substitute low fat soup, sour cream and crackers and use less margarine for a low fat/low calorie version of this recipe
- In a time crunch you can mix all the ingredients except for the cracker/poppy seed mixture, put it in a 9X13" baking dish and top with all the crackers. It tastes the same and is faster

Submitted by Julie

3 comments:

  1. I only used 2 tsp. of poppy seeds and it tasted good to me. 2 Tbsp. just seemed like a lot to me... my poppy seed jar is so tiny!

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  2. We LOVE this - an old favorite. I make it and add corn to the mixture - but I'm sure you could add any other vegetable and it would taste just as good. Yum!

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  3. We added some frozen, chopped up broccoli that was leftover from another dinner. I thought it was a huge improvement.

    ReplyDelete

Thanks for leaving a comment. I love to see how these recipes work out for you and what modifications you make. Sorry to have to turn on the word verificatoin but this blog has been getting a LOT of spam!