Thursday, July 9, 2009

Poppy Seed Chicken

Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces

16 oz sour cream

2 cans cream of chicken

1-2 T of poppyseeds

1 sleeve Ritz crackers

1 stick of butter

Mix the first 4 ingredients and put in a baking dish.

Cover with crushed up ritz crackers.

Melt a stick of butter and pour on top.

Bake for 20-30 minutes at 350.

I found this recipe at

Chicken Divan

This is a favorite recipe that I have made for many years. Unfortunately my picky eaters won't touch it so I am making it today to celebrate my friend Kim's birthday and recent graduation. We are such big girls now.

3 whole chicken breasts
2 pkgs frozen chopped broccoli
2 cans cream of chicken soup
1 cup mayo
8 oz sour cream
1 cup grated cheddar cheese
1 T. lemon juice
1 t. curry powder
s/p to taste
parmesan cheese

Cook chicken breast with onion, celery, carrots and bay leaf. Shred.
Thaw broccoli in colander.
Sauce- mix soup, sour cream, mayo, cheddar cheese, and seasonings.
Layer broccoli in bottom of large casserole dish and sprinkle generously with parmesan cheese.
Layer chicken and sprinkle generously with parmesan cheese.
Pour sauce over top and again add parmesan cheese. Sprinkle with paprika and dot with butter.

Bake at 350 for 40-50 minutes or until bubble.

This dish freezes well. Can be served with salad and bread or with rice as a side dish.