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Monday, April 25, 2011

Poppy Seed Chicken

Mrs. Juanita came to work with us after retiring from the Medical Center.  She brought with her years of work experience as well as life experiences.  She had three children and several grandchildren and I am sure by now great-grandchildren.  She loved to cook for her family and Poppy Seed Chicken was one of their favorite casseroles.  When she gave me the recipe, she said that the poppy seeds were optional and I have always opted to not put poppy seeds in it when I made it for my family!  The sour cream in the casserole makes it so rich.  I do like the Ritz Crackers and butter on top, too.  

                                                       Poppy Seed Chicken

6 chicken breasts, boiled and chopped
2 cans Cream of Chicken Soup
1 pint Sour Cream
3/4 cup chicken broth
salt & pepper
1 sleeve of Ritz Crackers, crushed
2 Tbsp. poppy seeds
6 Tbsp. butter, melted

Place chicken breasts in a large stock pot.  Cover with water.  Cook for one hour.  Remove chicken from stock pot and allow to cool.  Save chicken broth.   Tear chicken apart.  Put a layer of chicken in a large casserole dish that has been sprayed with Pam Spray.  Stir together soups, sour cream, and chicken broth.  Season to taste with salt & pepper.  Pour over chicken.  Top with cracker crumbs mixed with poppy seeds.  Pour melted butter over crumbs. 

Bake at 350 degrees for 30 min.

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