Poppyseed Chicken Recipe
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Category: |
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Ingredients: |
Ingredients: 4 boneless skinless chicken breasts
1 can cream of chicken soup
16 oz sour cream
1 sleeve Ritz crackers
1 stick butter
salt, pepper
poppyseeds
1 can sliced water chestnuts (optional)
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Directions: |
Directions:Cut chicken into bite-size pieces. Salt and pepper chicken pieces. Saute' chicken pieces in hot oil until golden brown, and drain on paper towels. Place chicken pieces evenly in 13x9 baking dish. Drain water chestnuts and scatter over chicken (you can leave water chestnuts out if everyone doesn't like them, or put them just at one end of the dish). Mix soup and sour cream together well. Spread this over chicken. Crumble crackers and sprinkle over soup mixture (I carefully mash the crackers in the sleeve). Sprinkle poppyseeds over crackers - use as much as desired. Melt butter in microwave and pour over crackers. Bake at 375º for 30 minutes, or until mixture is bubbly. Serve with rice (the Cilantro Lime rice is really good with this).
Note: This recipe originally called for chicken to be boiled and then cut into pieces. It's good that way as well. I found that cooking the chicken pieces first added a lot of savory flavor to the dish. |
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