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Poppy Seed Chicken Recipe

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

Judy Hester
Added: Wednesday, October 14, 2009


6 boneless chicken breasts boiled and chopped into small cubes (OR) 1 fryer chicken boiled and cut into small cubes (I shred the chicken)
2 cans cream of chicken soup (I use the herb cream of chicken)
8 oz. sour cream (I also use a bit more of this)
Chicken broth I use the broth from the boiled chicken
1 small can of mushrooms (optional)
Garlic salt
Salt & Pepper
1 sleeve Ritz crackers, crushed
1 stick melted butter
1 T. poppy seeds

Boil chicken until done and chop into pieces. Blend sour cream and soup, add spices and enough broth to make it creamy (this just makes it more moist), then add chicken. Put in casserole dish. Spread crackers over chicken mixture, pour melted butter on top and sprinkle poppy seeds.

Bake for 30-45 minutes at 350. Serve over rice.

I have also made the entire meal together: added broccoli on the bottom, rice and then chicken mixture on top. Add cracker mixture and bake.




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