1 lb of Chicken
1 ½ Cups sour cream
2 cans cr.
of chicken soup
1 cup
chicken broth
1 Tbsp. Poppy seeds
2 cups crushed Ritz crackers
1/2 cup of Butter
Cook
chicken, reserve broth ( or use canned chicken broth). Debone chicken and cut or tear into bite size
pieces. Arrange chicken on bottom of 9 x
13 pan; pour on broth over chicken.
Combine cream of chicken soup and sour cream and spread over top of chicken
and broth (stir a little). Sprinkle
poppy seeds on top. Bake at 350 for 40
minutes, uncovered. Mix cracker crumbs
with melted butter and sprinkle over top of chicken and soup. Serve over rice.
This is a personal favorite, especially when we have company over. It's easy, yummy, and goes a long way.
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