Friday, October 21, 2005

Poppyseed Chicken Casserole

Sarah's request!

This simple dish is great for potluck dinners and budgets (but not for waistlines).

4 boneless chicken breasts, fully cooked and cubed (about 2 pounds)
2 cans low-fat cream of chicken and/or mushroom soup
8 oz sour cream
1/2 stick butter, melted
1 sleeve of Ritz crackers, crushed
1 1/2 tbs. poppy seeds
chopped parsley (optional)

Preheat oven to 350.

Combine soups and sour cream, toss with cubed, cooked chicken. Place mixture in a 9 x 13 baking dish. Combine melted butter, crushed crackers, and poppy seeds and pour evenly over top of chicken. Bake for 30 to 40 minutes. If desired, garnish with chopped parsley before serving.

1 comment:

Amy Hamilton said...

This recipe was great! Thanks so much for sharing - my sisters and I really enjoyed it!