(Leftovers - forgot to snap a shot first!)
This recipe is thanks to my "Cousin" (AKA, best neighbor EVER - MISS YOU!!) and I finally made it the other day for my picky little God Daughter eater - and it was DELICIOUS. Just don't think about how much fatty goodness you're putting in the pan, and you'll be FINE.
Poppy Seed Chicken Bake
Ingredients:
Chicken Breasts (I'd recommend at least 6 medium - you're going to chop it up though, so a giant can of chicken or any other shape chicken is fine too)
8 oz Sour Cream
1 can cream of chicken soup
seasoned salt
garlic powder
onion powder
2 tbsp poppy seeds
2 rolls ritz crackers
1.5 Sticks of butter, melted (I broke down at the end and only used 1... we were only feeding 4 for goodness sake!)
Directions:
- Preheat your oven to 350* because this takes no time to prepare - or prepare your pan ahead and just wait till you're ready for dinner to preheat the oven.
- Boil chicken to cook, and chop into chunks
- In pan (I used a large rectangular pyrex) combine sour cream, chicken soup, seasoned salt, garlic powder and onion powder (add to taste - or a generous "sprinkle" across the entire pan of each)
- Break up the ritz crackers - a fairly easy and less messy method is to crunch them IN their sleeves, and pour out when ready. Also helps since you can crush them ahead of time)
- In a large bowl, mix the crackers, poppy seeds and butter. (I melted the butter in a microwave safe bowl, and added the crackers and poppy seeds in and just made sure to stir well - less to clean later!)
- Pour the cracker mix on top of the chicken mix and place in oven for 30 minutes
Serve over rice (and with some kind of veggie - we at the famous Peas, because God Daughter actually LOVES them)
Out comes a crunchy, oh so delicious meal that requires no knives. :-P Just scoop and eat. SO glad I snagged this recipe from you Cousin! It was a HIT with Hubby AND picky God Daughter!
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