Poppy Seed Chicken

It's creamy, rich, and covered in a buttery 

crumb topping. This is a very popular 

casserole in the South. I think it's a favorite 

dish to take to a new neighbor, a new mom,

 or anyone that needs a good comfort dinner.

It's another good way to use leftover roast chicken.

You'll need 2 cups of cooked chicken, cut up and 

seasoned with salt and pepper.

Mix the chicken, soup, sour cream,  half the 

poppy seeds,  and half the crushed crackers. 

This recipe doubles easily. When you do, you can

 use 1 can cream of chicken soup and 1 can of

 cream of celery soup. 

 For the topping combine he remaining crumbs

and poppy seeds with the melted butter.

 Put the chicken in a greased 8X8 casserole. 

Sprinkle on the topping.

 Bake @350º for 30-35 minutes

 until the crumbs are golden.

Serve with rice, a vegetable, and salad.

Poppy Seed Chicken

2-3 C cubed cooked chicken

salt and pepper to taste

1 cream of chicken soup

1/2C  sour cream
2 t poppy seeds

1 stack of Ritz crackers,crushed

1/2 stick butter, (1/4C) melted

In a large bowl combine the soup and sour cream.
Stir in the cut-up chicken and season with
salt and pepper and 1 t poppy seeds.
Add half of the crushed Ritz crackers. 

Put into a greased 8X8 casserole. Combine the 

remaining crushed crackers, the remaining 

1t poppy seeds, and the melted butter in a bowl

 and sprinkle on top. Bake @350º for
35 minutes until golden and bubbly. Serves 4

*double recipe and put in a 9X13 casserole

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