"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, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Burgess
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
1 can cream of chicken soup
1 8-oz. carton sour cream
3/4 cup raw rice
11/2 cups chicken broth from cooked chicken
1/8 teaspoon garlic power

Crunchy Topping
2 rolls Ritz crackers, crushed
2 sticks butter, melted
Poppy seeds

Directions:
Directions:
Cook chicken until done but still tender. Save broth. Cut chicken into bite-size chunks. Butter casserole dish. Mix all casserole ingredients together and pour into dish.
Mix Ritz cracker crumbs and melted butter to form a crumbly mixture. Gently spoon the mixture on top of the uncooked casserole. Sprinkle with poppy seeds.

Bake at 350 about 45 minutes, or until rice is soft.

Number Of Servings:
Number Of Servings:
6

 

 

 

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