"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 chicken breasts 1 can cream of chicken soup 1 8 oz. container of sour cream 2 tsp. poppy seeds 1 sleeve of Ritz crackers, crushed 6 tsp. margarine, melted 2 c. grated cheese
Boil the chicken in salted water until tender. Cool and cut up into pieces. In a bowl combine the chicken with the remaining ingredients. Pour into a baking dish. Top with cheese. Bake at 350º for 45 minutes. Serve over rice.
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