my mother-in-law introduced me to this recipe. it's a crowd-pleaser and works well to make ahead. one special note--it's definitely better to crush the crackers some other way than in a food processor. you want them slightly more chunky, not a dusty powder. i usually serve this over baked potatoes and with broccoli. in fact, you could probably mix the broccoli in, although i haven't tried that yet....
ingredients:
3 C cooked chicken breast, cubed (you can saute some onions along with it if you want)
1 can cream of chicken soup
1 C sour cream
a handful of cheddar cheese, shredded
1 package ritz crackers, crushed
1 cube butter (no one said it was healthy)
2 T poppy seeds (or just however much looks good to you--i use more)
directions:
mix the first four ingredients together and spread into a 8 x 8 pan. sprinkle the crackers on top and drizzle with the butter. poppy seeds next. bake @ 400 til golden and bubbly, about 20 minutes.
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2 comments:
we love poppy seed chicken at our house...brian's favorite part is the ritz topping. one idea is to just put the ritz in a large ziploc bag, crush them, pour the butter and the poppy seeds in the bag. mix it in the bag and then pour it on top of the chicken. no mess!
This is like the recipe I have for gun powder chicken- everything is pretty much the same, but eliminate the cheese and precook chicken with garlic pepper seasoning. Very good!
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