Friday, January 8, 2010

Poppyseed Chicken Casserole

1/2 stick butter
2 Tbls. poppyseeds
2 (14 oz) cans cream of chicken soup
6 boneless/skinless chicken breast
16 oz reduced fat sour cream
1 sleeve Ritz crackers
1/2 cup french fried onions

Boil chicken and chop into very small pieces.  Mix soup, sour cream, and poppyseeds together.  Add chopped chicken.  Place in 9 x 13 casserole pan.  Crush crackers and mix with onions.  Melt butter and mix with crackers and onions.  Spread crackers mixture on top of chicken mixture.  Cover with foil.  Bake for 25- 30 minutes at 350 degrees.  Remove foil and cook for another 5 minutes so crackers will brown.

This freezes well.  Just get it prepped and put in freezer.

1 comment:

  1. This is one of my mother-in-law's favortie "the family is coming over!" dishes. :) Everyone likes it. :)

    Congrats on getting your USCIS approval so quickly... that's awesome!