One of my favorite dishes to make (and a favorite dish to eat!) is Chicken Poppyseed. This is a great dish, because you can make it up ahead of time and let it sit in the fridge before having to bake it. It's very filling and makes for a great dish to pass. I take it often to potlucks!
Chicken Poppyseed:
6 boneless/skinless chicken breasts
2 cans of cream of chicken soup
1 small container sour cream
2 "rolls" of Ritz Crackers
2 Tbsp. poppy seeds
1/2 stick of butter
Boil the chicken breasts on the stove for 20 minutes till cooked through.
While chicken is boiling, mix chicken soup & sour cream in a large mixing bowl.
Crush Ritz crackers into crumbs. (I put them in a Ziplock gallon bag and roll over them with a rolling pin till all are crumbs.)
Add poppyseeds to the cracker crumbs
Melt butter in the microwave and stir cracker crumb/poppyseed mixture in to it. Should make for a nice cracker topping.
When chicken is done boiling, chunk or shred into small pieces and add to the soup/sour cream mixture.
In a 9x13 sprayed pan, put in chicken/soup/sour cream mixture & spread cracker topping on top. Bake at 350 for 30 minutes or until soup mixture is bubbling.
Nummers!
My mom used to make this for us, growing up and we always enjoyed it. Tammyrecipes.com has a different variation adding in vegetables and putting it over rice. I've tried it that way and it's tasty too!
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