"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Poppy Chicken, by Laura Freeman, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
boned chicken - 6 breasts cream of chicken soup 8 oz. sour cream 1 roll Ritz crackers 2 Tbsp. poppy seeds 1 stick melted margarine
Place chicken in bottom of casserole dish. Mix cream of chicken soup and sour cream; pour over chicken. Crumble 3/4 to 1 roll of Ritz crackers over top. Sprinkle 2 Tbsp. poppy seeds. Drizzle with 1 stick melted margarine. Bake 350º for 30 minutes.
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