-3 cans cream of chicken soup
-1 1/2 C. sour cream
-1/4 C. poppy seeds
-1 tube Ritz Crackers: crushed
-1/4 C. melted butter
1. Preheat oven to 350 (if boiling chicken, wait to preheat oven)
2. Boil chicken for 40 minutes. Salt and pepper to taste or use lemon pepper. (Can also brown chicken in frying pan)
3. Shred chicken and place in casserole dish.
4. Mix soup, sour cream, and poppy seeds together; spread over chicken.
5. Mix melted butter and crushed Ritz Crackers; spread over chicken mixture.
6. Bake at 35o for 35-45 minutes or until crackers are browned and sauce is bubbling.
7. Serve with mashed potatoes, pasta, or rice.
2 comments:
I cut this recipe in half and baked it in an 11x7 dish. It was the perfect size for the two of us plus some left overs. Now I just have to figure out what to do with half a can of cream of chicken soup!
PS - I only boil the chicken for a few minutes (until it's no longer pink), and it shreds easily (instead of boiling for 40 min).
Why do you have half a can of cream of chicken left? Aren't you supposed to use 3 cans of that and 1 1/2 cups of sour cream. Did you get those mixed up?
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