"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Poppy Seed Chicken, by Chrissy Anderson, is from The Hunter Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. chicken, cook and deboned 1 c. sour cream 1 can cream of chicken soup 1/4 c. water 1 1/2 c. crushed Ritz crackers 2 Tbsp. poppy seeds 1 stick melted butter
Layer chicken in bottom of an 8" x 12" casserole pan. Mix soup, water and sour cream. Pour on top of chicken. Stir cracker crumbs into melted butter and poppy seeds. Pour on top of the soup mixture and spread evenly. Bake in 350º over for 30 minutes or until golden brown.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.