This recipe for Poppy Seed Chicken, by Crystal Fabacher, is from A Taste of Blackhawk Country,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 boneless chicken breasts (boil/cube) 10 oz. can cream of mushroom soup 10 oz. can cream of chicken soup 1 c. sour cream 1 ½ stacks Ritz crackers 2 tbsp. poppy seeds 1 ½ sticks butter
Mix first four ingredients. Then crush Ritz cracker stacks and mix with poppy seeds. Mix crackers with 1 ½ sticks of butter. Crumble ½ mixture on bottom of baking dish and ½ mixture on top of chicken mix. Bake at 350º for 1 hour.
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