Poppyseed Chicken

I have decided I am a southern cook. Why you may ask? Well, because every meal I make usually includes some type of cream of something soup and/or crescent rolls. Seriously, I do not know how this came about. I tried so hard to avoid becoming the southern cook who fries everything and instead went the other route. Oh well, as long as C keeps on loving the casserole dishes, then I will keep on dishing them out.

Tonight, we had Poppyseed Chicken. This is a favorite of both of ours. Love it! We even shared tonight with the SIL and her boy toy. Love having dinner with friends/family!

Ingredients:

3 Chicken Breasts

1 Cup (8 oz.)  Sour Cream

2 Cans Condensed Cream of Chicken Soup

1 tsp Celery Salt

1 tsp Minced Garlic

1 T Lemon Juice

1/4 tsp Pepper

2 Cups Crushed Ritz Bitz (1 1/2 rolls)

1/2 Cup Melted Butter

1 T Poppy Seeds

1. Preheat oven to 350 degrees

2. Boil raw chicken breasts until there is no pink

3. Let chicken cool and then cut or shred into bite size chunks

4. Spread chicken out in the bottom of a 9x13 casserole dish

5. Stir together the sour cream, condensed cream of chicken soup, celery salt, minced garlic, lemon juice, and pepper

6. Pour over the chicken

7. In a separate bowl, stir together the crushed crackers, melted butter, and poppy seeds

8. Sprinkle over the chicken and sauce

9. Bake for 30 minutes until the sauce is bubbly and the top is browned

10. Eat up!

I hope you make this a regular in your home because we love it! Enjoy!