"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

Poppyseed Chicken Recipe

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This recipe for Poppyseed Chicken, by , is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Myers
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6-8 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 (16 oz) sour cream
1 sleeve Ritz crackers
1/2 stick butter or margarine (melted)
2 tsp. poppyseed

Directions:
Directions:
Boil chicken and cut into pieces. In a bowl mix; chicken, soup, sour cream, & poppyseed. Pour mixture into a 9x13 pan. Crush crackers and sprinkle on top. Pour melted butter over crackers.
Bake at 350 for 30-35 minutes or until crackers are golden brown.

 

 

 

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