Monday, November 22, 2010

Poppy Seed Chicken

I got this recipe from my sister Laurie.  The first time we had it though was at our friend JoAnn Bulkley's house when we were first married.  I was really happy when Laurie put it in our "Walker Family Cookbook" because I never got the recipe from JoAnn.  My kiddos absolutely love this and love to eat the leftovers for every meal.... including breakfast.

Poppy Seed Chicken

2-3 cups cooked rice
4 chicken breasts, cooked and cubed
2 cans cream of chicken soup
1 cup sour cream
* the recipe doesn't call for this, but I usually add 1/2 to 1 cup of milk.
1 row Ritz crackers, crushed
2 Tbsp poppy seeds
1/2 cup butter, melted

Spread rice in bottom of 9x13 pan or casserole dish (I usually spray the pan first).  Mix soup, sour cream and milk, then fold in chicken.  Spread this mixture on top of the rice.  Mix crackers, poppy seeds and butter.  Sprinkle/spread cracker mixture on top.  Bake at 350 degrees for about 30 minutes.


rogersinkc said...

Tried this tonight and it was delish! Cut way back on the calories and fat by using reduced fat crackers, fat free sour cream and healthy request soup. We'll definately do this one again. :-)

Bonny said...

I used to make this in college but lost the recipe. I'm making it right now! Yummmmmmmmmm!!!

One day during piano, one of the girls mentioned that you guys were having poppy seed chicken for dinner and they were so excited. Way to go!

rogersinkc said...

Going to make this again while my mom is here next week but will try it with Chicken In A Biscuit crackers instead of the Ritz this time.

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