Poppy Seed Chicken

I figured it was about time for me to share one of my recipes with you guys. Not to toot my own horn or anything, but I am a pretty amazing cook. This recipe was a childhood favorite that I recently rediscovered. This recipe can easily be doubled or tripled for a larger family or get together. Not to mention it is so easy, and I usually have all these ingredients on hand. So, if you need a last minute casserole to take to grandma’s potluck you completely forgot about this should be your go to recipe.

Poppy Seed Chicken

1 lb. Chicken breast

8 oz. Sour cream

1 Can cream of chicken soup

1 Sleeve Ritz cracker (crushed)

2 tbs. Butter

½ tbs. Poppy seeds

Salt and pepper to taste

Preheat oven to 350 degrees. Boil your chicken in a large pot until it is cooked through. Once it is finished, remove the chicken and place on a cutting board. Using two forks, shred the chicken before placing it in a large bowl. After you have all the chicken in your bowl, add the sour cream, cream of chicken soup, and salt and pepper to taste. Set aside.

In a small mixing bowl melt your butter. Add your crackers and mix around until they are coated in butter.

Place your chicken mixture in a 9 inch pie dish (or 8x8 square casserole dish). Top the mixture with your crackers, and sprinkle your poppy seeds on top. Place in the oven for 20-30 minutes or until crackers are browned and casserole is bubbly. Let cool 5-10 minutes before serving and enjoy!