Poppyseed Chicken

This recipe has been C's favorite since the very first time I ever made it. It used to be the meal we ate on the major cooking day, but since converting it to a freezer cooking recipe, we can have it whenever we want!


  • 2 chicken breasts, cooked & cubed

  • 1 can of cream of mushroom soup [we also like this with cream of chicken. depends on what we have on hand most of the time!]

  • 1 cup sour cream

  • 2 cups crushed Ritz crackers

  • 3 tablespoons melted butter or margarine [margarine kind of makes the crackers soggy, but it's up to you!]

  • 1 heaping tablespoon poppy seeds

The How-to:

  • Put chicken in the bottom of a casserole dish

  • Mix soup & sour cream; spread over the chicken

  • Combine crackers, poppy seeds, and melted butter in a zip lock and mix

  • Spread cracker mixture over the sour cream & soup

  • Cover & freeze!

On Cooking Day:

  • Thaw

  • Bake at 375 degrees [uncovered] for 30 minutes

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