Poppyseed Chicken
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked |
|
| 13 | ounces |
sour cream
|
|
| 13 | ounces |
soup, cream of chicken
|
|
| 1 | cup |
crackers
pieces |
*
|
| 2 | ounces |
butter
|
|
| 2 | tablespoons |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked |
|
| 375.7 | ml/g |
sour cream
|
|
| 375.7 | ml/g |
soup, cream of chicken
|
|
| 237 | ml |
crackers
pieces |
*
|
| 57.8 | ml/g |
butter
|
|
| 3E+1 | ml |
poppy seed
|
|
Directions
Cut the chicken into bite-sized pieces and put it on the bottom of a casserole dish big enough to hold it.
Combine sour cream and condensed chicken soup in a pan and pour it over the chicken in an even layer.
In the same pan, (save dishes!) melt the butter and add broken-up crackers and poppy seeds.
Mix together and distribute over the chicken and sauce.
Bake at about 325℉ (160℃) for 20 to 30 minutes, until the topping is brown, the sauce is bubbling and the chicken is hot.
