Friday, June 11, 2010

Poppy Seed Chicken

2-3 chicken breasts, cubed
1 8oz. sour cream
1 1/2 T. poppy seed (or however much you like)
1 can cream of chicken soup
1/2 C. milk (on hand)

1 roll of Ritz crackers crushed
1 cube melted butter (put in zip lock & crush mixture)

Defrost chicken and cut into cubes. Mix all ingredients and put in casserole dish. Crush the topping and add on top of mix. Bake @ 350* for 30 minutes or until chicken is cooked all the way through.

*Serve over rice, with corn. Hope you enjoy :)!

Preparation Instructions for Instant Rice:
Bring 2 cups water to a boil, in a medium saucepan. Stir in 2 cups Instant Rice and cover. Remove from heat. Let stand 5 minutes. Fluff lightly with fork and serve.
*Add margarine and salt, if desired.

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