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Poppy Seed Chicken Recipe

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This recipe for Poppy Seed Chicken, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Hardy
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts cut into bitesize pieces and cooked
2 cans cream of chicken soup
8 oz cheese, grated (1 bag cheddar and jack)
4 teaspoons poppy seeds
1 cup sour cream
1 can fried onions (reserve 1/2 for the top)

Directions:
Directions:
Cut up chicken and boil, then pour off the mater and mix the rest in the same pot. Spread mixture in a 9x11 casserole and cook for 30 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
The original recipe did not call for Fried onions, but called for Water Chestnuts, but adding to casserole the entire amount and not reserving any for the top. Celery can also be added or substituted for the Water Chestnuts. This recipe came from Kathy Watson, a friend from my Mah Jongg group. She pretends to not cook, but is always coming up with great dishes like this one.

 

 

 

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