Wednesday, May 5, 2010

Poppyseed chicken casserole

This easy casserole recipe comes from the pioneer woman tasty kitchen website. This is the perfect casserole to make when you do not have alot of time to cook.

* 6 whole Chicken Breasts
* 1 can 8 Oz. Cream Of Mushroom Soup - I use cream of chicken soup
* 8 ounces, weight Sour Cream
* 2 packages (rolls Or Sleeves) Ritz Crackers
* 1-½ stick Butter, Melted
* 4 Tablespoons Poppyseeds, Divided

Preparation Instructions

Boil chicken breasts for 30 minutes in a large pot.
While doing this, combine soup, sour cream and 2 tablespoons of poppyseeds in a large bowl. Mix well. You can also add 1 cup of frozen peas if you like. Cut up chicken into small pieces and mix well with the soup mixture.

For the topping, in a large plastic bag, crush the Ritz crackers. In a medium-sized bowl, mix crackers, melted butter, and remaining 2 tablespoons of poppyseeds.

Pour the chicken mixture into an 8×11 glass dish and top with the cracker/butter mix.

Bake at 350 degrees for 30 minutes.

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