Friday, September 29, 2006

Poppyseed Chicken

Poppy Seed Chicken
4 chicken breast (cooked and chopped)
1 Can cream of Celery Soup
1 can Cream of Mushroom soup
1 small package slivered almonds
1 8oz Sour cream
1 Tbs. Poppy Seeds
1 tube Ritz crackers (crushed)
1 stick of Butter (melted)

Spray and 11 x 13 casserole dish with Pam. Place chicken on bottom of dish. Mix Soups almonds, and Sour cream. Spread mixture on top of chicken. Mix crackers, poppy seed, and butter. Spread on top of chicken mixture. Bake at 350 degrees for 25 minutes.

UPDATE by Kim: I've made this twice now, and we love it! One thing I tried this last time is to put cooked egg noodles underneath the chicken, and it was GREAT!


Kim said...

Yummy! I love poppyseeds (esp. lemon poppyseed bread), so I can't wait to make this!

Kim said...

Question, Audrey: How do you like to cook your chicken for this dish? Do you cook it and then cut it or cut it and then cook it?

Audrey said...

Just saw your question: It depends if the chicken is still frozen. If it is, I drop it in boiling water and simmer then chop. Or if it is thawed, I cut it then boil. It takes a lot less time to cook when it is chopped. I sometimes add some chicken buillion to make it a little richer.