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Poppy Seed Chicken Recipe

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This recipe for Poppy Seed Chicken, by , is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mildred Johnson Spearman
Added: Thursday, August 27, 2009


6 large chicken breast cooked and chopped
1 can Mushroom Soup
16 oz. sour cream
1 small can of mushrooms
3 T poppy seeds
1 tube of Ritz crackers
1/2 stick of butter melted
optional -1/2 c sliced almonds

Mix the chicken, soup, sour cream, and almonds if desired, and pour into a 9x13 pan sprayed with Pam.

In a separate bowl crush the Ritz crackers and add the poppy seeds and melted butter. Stir well and then sprinkle over the top of the chicken mixture.
Bake at 350 until hot and bubbly.

Note: This can be made up and put in the refrigerator or freezer until needed. In this case heat the casserole until it is almost done and then add the cracker crust. Otherwise the crust will burn.




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