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1.5 pounds boneless skinless chicken breasts
1 can cream of chicken
1 can cream of mushroom
8 oz sour cream
1/2 stick butter
1 sleeve Ritz crackers, crushed
1 tablespoon poppyseeds
1.Preheat oven to 350 degrees.
2. Boil chicken and save broth.
3. Cut up chicken into 1 inch cubes. Line bottom of 13x9 inch pan with chicken pieces.
4. Add in both cans of soup, sour cream, and 1/2 cup reserved chicken broth into the casserole dish and stir completely. Spread evenly in pan.
5. Melt the butter in a medium dish. Then add the crackers and poppyseeds. Stir well. Sprinkle over chicken and soup mixture.
6. Bake for 30 minutes.
This dish is really great-even kids love it! It is wonderful served over plain white rice.
Ingredients
Boiling the chicken
Cubing the chicken
Putting the chicken in the pan
Adding the soup
Adding the sour cream
Stirring the chicken, soup, and sour cream together
Stirring together the topping-butter, crackers, and poppyseeds
Spreading the topping over the chicken mixture
Served over rice with vegetables
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