Wednesday, December 29, 2004
poppyseed chicken
Poppyseed Chicken
Liza Walton & Beverly Langley each sent in this recipe
No one said this wasn’t fattening…
1 pkg. boneless, skinless chicken breast, cooked and cubed
1 can cream of chicken soup
12-oz. sour cream
Dash of Tabasco sauce
1 tsp. lemon juice
1 stack Ritz crackers, crushed
Poppy seeds
1 stick butter, melted
Preheat oven to 350°. Combine cooked and cubed chicken, cream of chicken soup, sour cream, Tabasco, and lemon juice in a bowl. Season with salt and pepper. Transfer to a greased square Pyrex.
Crush Ritz crackers and sprinkle over casserole, then sprinkle poppy seeds on top. Pour the melted butter over the casserole. Bake for 30 minutes or until a bit browned on top and bubbling on the sides. Serve over yellow rice.
Liza Walton & Beverly Langley each sent in this recipe
No one said this wasn’t fattening…
1 pkg. boneless, skinless chicken breast, cooked and cubed
1 can cream of chicken soup
12-oz. sour cream
Dash of Tabasco sauce
1 tsp. lemon juice
1 stack Ritz crackers, crushed
Poppy seeds
1 stick butter, melted
Preheat oven to 350°. Combine cooked and cubed chicken, cream of chicken soup, sour cream, Tabasco, and lemon juice in a bowl. Season with salt and pepper. Transfer to a greased square Pyrex.
Crush Ritz crackers and sprinkle over casserole, then sprinkle poppy seeds on top. Pour the melted butter over the casserole. Bake for 30 minutes or until a bit browned on top and bubbling on the sides. Serve over yellow rice.
# posted by Chelsea @ 2:09 PM 
