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Poppy Seed Chicken
4 whole boneless, skinless chicken breasts
1 (8 ounce) container sour cream
1 can cream of chicken soup
1 roll Ritz crackers, crushed
1/2 cup butter
2 tablespoons poppy seeds
Heat oven to 350 degrees F.
Poach chicken breasts in water until tender and done.
Cut into pieces.
Place into a 13 x 9-inch pan.
Mix sour cream and soup together; pour over chicken.
Mix crackers and poppy seeds and sprinkle over chicken and soup mixture.
Pour melted butter over topping.
Bake for 30 minutes or until bubbly.
Yield: 6 servings
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