MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Justin's Poppy Seed Chicken
Categories: Poultry, Dairy, Breads, Soups
Yield: 6 Servings

1 Whole, cooked, de-boned
- chicken
8 oz Dairy sour cream
10 3/4 oz Cream of chicken soup
1/4 c Milk
Salt & pepper
60 Whole Ritz crackers
1/4 lb Butter
Poppy seeds

If you didn’t buy your chicken already de-boned, we will
need to boil the chicken to cook the meat.

I usually fill a stockpot with water and place the
chicken inside to boil for about an hour. Be sure to
rotate the chicken every fifteen minutes or so, to
prevent it from sticking. Also, check the chicken before
you remove it to make sure it has cooked.

While the chicken is cooking, work on the Ritz cracker
topping. Crush the Ritz crackers until they look like
crumbs/sprinkles. Put this aside, and once the chicken
is done, it’s time to de-bone.

I use a 8" × 8" pan, but you can double the recipe for a
9" × 13" pan.

Set your oven @ 350ºF/175ºC.

Once you’ve placed the chicken in the pan, it’s time to
pour on some ingredients.

Pour the sour cream over the chicken. Then add the cream
of chicken soup, followed by the milk. Season with salt
and pepper.

Pour the cracker crumbs over the mixture and then melt
the butter and pour it over the crumbs. Then mix the
butter into the crumbs so it’s evenly covered. You could
also mix the butter and crumbs first and then pour it
over the mixture. I’ve found it’s easier to use the
first method.

Once that is poured, pour and toss some poppy seeds on
top.

Bake in the oven for 30 minutes.

It’s yummy and tasty!

RECIPE FROM: http://tastykitchen.com

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