Close this window

Poppy Seed Chicken


from the kitchen of Lori Albrecht

3 lbs. boneless, skinless chicken, cooked and cut up
8 oz. sour cream
1 can cream of chicken soup

1/4 cup butter, melted
2 cups coarsely crushed Ritz crackers (1 sleeve)
1-2 Tblsp. poppy seeds

Toss together crackers, poppy seeds and melted butter. Set aside.

In a large bowl, warm soup and sour cream, mix until smooth.
Add chicken and stir until mixed.

Pour creamy chicken mixture into a 13 X 9 inch casserole dish.
Top evenly with cracker mix.

Bake at 350 degrees for 30 minutes, until bubbly and topping is brown.

Terri's notes:
~ Lori uses less sour cream, I liked it all.
~ Tastes like really good Southern Fried Chicken with Grama's gravy.
~ Good use of leftover chicken or turkey, yesterday's rotisserie chicken from the deli or bags of legs and thighs on sale - about 5-6 cups of cooked meat.

Close this window