Poppyseed Chicken
by: Jenny Smith
***This recipe is for a 9x13" pan. Recipe can be halved.
4-6 cooked chicken breasts, shredded
1 1/2 pints (3 C) sour cream
2 cans cream of chicken soup
2 pkgs. (sleeves) Ritz crackers
2 Tbs. poppyseed
3/4 C (1 1/2 cubes) melted butter
egg noodles
Preheat oven to 350 degrees. In 9x13" pan, spread out chicken on the bottom. Mix soup and sour cream together and pour over the layer of chicken. Crunch up crackers, melt butter, and mix together. Stir in poppyseeds. Spread this on top of soup and sour cream layer. Bake at 350 degrees for 30 minutes. Serve over cooked egg noodles.
No comments:
Post a Comment