Monday, September 8, 2008

Poppyseed Chicken


Poppyseed Chicken
6 servings

1 cup sour cream
1 can cream of chicken soup, undiluted
2 teaspoons poppy seeds
2 cups cooked, shredded chicken
2 cups crushed butter crackers
1/4 cup butter, melted

Combine sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Place under broiler for just a bit to brown the crackers. Enjoy!

5 comments:

Traci said...

This is one of our favorite recipes....and one that I often take to families w/ new babies. FIVE STARS

Mrs. H. said...

Traci -
I do that, too! The "welcome to the world dinner". Do you call it "Special Delivery Chicken" like in Taste of Home? I take the "baby" carrots, of course, and I make up titles for the rest of my menu, too. Fun! We have a lot in common. :-)

A Hint of Home said...

I have that recipe and it is yummy!
Have a good week.

letters to elijah said...

A friend made this for me when my son, Elijah, was born. It's a great recipe!

Traci said...

Oh....I like the baby carrots! Hmmmm, got me to thinking....POPpy...is ther something w/ MOMmy in it....to go w/ the BABY carrots?