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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poppy Seed Chicken Casserole Recipe

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This recipe for Poppy Seed Chicken Casserole is from The Phillips Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
54-5 large chicken breasts, boiled and cut into bite-size chunks
1 can cream of chicken soup
16 oz. sour cream
1/2 c. chicken broth
1 sleeve Ritz crackers, crushed
1/2 c. butter, melted
2 T. Poppy seeds
Directions:
Directions:
I like to poach chicken breasts in a baking pan, just covered with water, and adding a chicken bouillon cube. Cover with foil and bake for about 1 hour at 350 degrees. Let cool and pull apart. Place the chicken in a greased casserole dish. Mix the soup and sour cream together and spread over the chicken. Melt the butter and mix with cracker crumbs. Sprinkle over the top. . Bake at 325 degrees uncovered for 20 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
6--8
Preparation Time:
Preparation Time:
1 hour to cook chicken; 15-20 minutes for casserole prep.
Personal Notes:
Personal Notes:
This is from our PEO cookbook - from Karen Knapik.

 

 

 

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