Poppy Seed Chicken

POPPY SEED CHICKEN

Ingredients:
3-4 boneless skinless chicken breasts
8 oz. package of mushrooms, sliced
1 can condensed cream of chicken soup
1 small container sour cream
1 stack of Ritz crackers
1/2 stick of butter, melted
poppy seeds
salt and pepper

To prepare:
Slice chicken into bite-sized pieces. While you're doing this bring about a quart of water (you can also add chicken broth for flavor) to a boil.

When the liquid boils, add the chicken pieces. Reduce heat and allow to simmer gently while you prepare other ingredients (about 10 to 12 minutes).

Add mushrooms, soup, and sour cream to mixing bowl and mix well. Crush the Ritz crackers into crumbs and set them aside.

Preheat the oven to 325°F.

Drain chicken, and stir into mixture, adding salt and pepper to taste. Spread mixture into medium sized casserole dish, and cover with cracker crumbs. Drizzle melted butter on top, and sprinkle generously with poppy seeds.

Bake at 325°F for 30 minutes.

To serve:
This goes well with peas cooked with pearl onions and spiral pasta tossed with olive oil.
It can also be served over rice, or just be eaten on it's own. Leftover are perfectly good, but the topping is only crispy the first day, so enjoy it while it's there.

Serves 4 hungry people.
recipe courtesy of Craig Lovin

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