Categories
Dinner

Poppyseed Chicken

What you will need

Staple Pantry Items 

Cream of Chicken Soup
White Pepper
Poppyseeds
Ritz Crackers

Refrigerator Items

Cooked Chicken 
Sour Cream
Butter

Kitchen Equipment 

9 Inch Casserole Pan
Oven
2 Mixing Bowls
Aluminum Foil

Recipe

Serves ~4 generous servings 

32 ounce of Baked and Shredded Chicken Breasts (about 5 Chicken Breasts) 
2 10.5 Ounce cans of Cream of Chicken Soup
1/4 Cup of Sour Cream 
1 teaspoon of White Pepper
1 teaspoon of Poppyseeds 

Topping

2 Sleeves of lightly crushed Ritz Crackers
1 teaspoon of Poppyseeds
4 Tablespoons of Melted Butter

Instructions

Before you begin

Bake and shred about 5 Chicken Breasts

Preheat oven to 400 degrees

Grease your Casserole Pan 

In a mixing bowl, add the following

32 ounce of Baked and Shredded Chicken Breasts (about 5 Chicken Breasts) 
2 10.5 Ounce cans of Cream of Chicken Soup
1/4 Cup of Sour Cream 
1 teaspoon of White Pepper
1 teaspoon of Poppyseeds

Mix. 

Add your mix into the greased Casserole Dish and cover with aluminum foil. 

Place the Poppyseed Chicken in your oven and bake for 30 minutes. 

While the Poppyseed Chicken is baking, lightly crumble 2 sleeves of Ritz Crackers into your other mixing bowl.

Add 1 teaspoon of Poppyseeds and lightly mix. 

Once baked, remove it from the oven.

Thoroughly stir together the Poppyseed Chicken mix. 

Smooth out the top and add the bowl of Ritz Crackers and Poppyseeds. 

Drizzle 4 Tablespoons of Melted Butter over the top of your Poppyseed Chicken. 

Place the Poppyseed Chicken (uncovered) back into the oven for 5 minutes. 

After the top is golden brown, remove it from the oven. 

After that, you’re ready to enjoy Poppyseed Chicken!