My friend, Jenny brought this meal for us soon after we had Katie. It is a new favorite at our house. This meal tastes great with french bread and corn on the cob...MMMmmm!
Poppy Seed Chicken
from: 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. poppy seed
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 poppy seeds. Spread this on top of soup and sour cream layer. Bake at 350 degrees for 30 minutes. Serve over cooked egg noodles.
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