Thursday, August 18, 2011

Poppy Seed Chicken

A few years ago the small little town that I grew up in put together a community cook book called, Lewiston Hometown Favorites. My mom bought each of the girls in our family our very own copy. It is a great cook book and has a little bit of everything in it. If I ever tell my mom I am looking for a recipe she always asks "have you checked the Lewiston Cook Book?" Well the other day while I was "checking the Lewiston cook book" I found this recipe for poppy seed chicken and I thought I remembered trying it somewhere before(I think my sister-law-made it) so I decided to give it a try. It turned out great. We ate it served over rice, but the recipe says egg noodles, so go with whichever one you prefer. Either one would be great.

Poppy Seed Chicken

4 chicken breasts

2 cans cream of chicken soup

1 (16oz) Sour Cream

1 cellophane sleeve of Ritz Crackers, crushed

2 Tbsp poppy seeds

3/4 cube butter, melted

Rice or egg noodles


Boil chicken in water for 30 minutes or use leftover or canned chicken. Place the cooked, shredded chicken in a 9x13 pan. In a bowl mix the soup and sour cream and pour it over the chicken. Mix the crushed crackers, poppy seeds, and butter. Sprinkle over the chicken mixture. Cook at 350 for 35 minutes. Serve over cooked rice or egg noodles.

1 comment:

Unknown said...

I'm loving the recipes, keep them coming! Thanks

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