Friday, December 18, 2009

Poppyseed Chicken

-Heather Jordan


1 - 16 oz. container sour cream

2 - 10 3/4 oz. cans cream of chicken soup

2 tbsp. poppyseeds

8 - skinless, boneless chicken breasts - cooked

2 rolls of Ritz crackers - nothing else tastes as good


Cook chicken thoroughly, I do it in the microwave in my pampered chief rice cooker. While chicken is cooking mix sour cream, cream of chicken soup and poppyseeds, set aside. When chicken is cooked, cup into bite-sized pieces. Place pieces of chicken in bottom of 9 x 13 pan. Cover with sour cream mixture. Crush crackers over top of mixture. Cook, uncovered, for 25 minutes at 350 degrees. Serve over rice. It is so easy and my family loves it.

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