Friday, January 29, 2010

Poppy Seed Chicken

My sister-in-law, Chelsea, gave me this wonderful, easy, comfort food recipe. We love it.

4 boneless chicken breasts
2 T olive oil (can also use vegetable oil, if desired)
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces sour cream
Poppy seeds
Ritz crackers, crumbled
1/2 stick butter, melted
Pasta, cooked

Cook chicken in a skillet with oil until just done (do not overcook). Cut into bite-sized pieces. In a large bowl, combine both cans of soup, sour cream and poppy seeds. Stir in the chicken until it is coated in the mixture. Pour into a greased casserole or baking dish. Cover the top with crumbled crackers. Pour the melted butter over the top of the crackers. Bake at 350 degrees for 35 minutes. Cook pasta as directed on package and serve chicken mixture over cooked pasta.

Notes: you can also serve the chicken over cooked rice and you can opt to boil the chicken instead of cooking it in a skillet.

1 comment:

Mary said...

We have made this all my life, it is a tried and true staple. Except, we put it over rice. yum!