Poppy Seed Chicken

Poppy Seed Chicken is a meal that Carl requests over and over. I've taken it several times to families needing dinner and serve it when my mom comes to visit. We love it.

Serves 6-8

Ingredients

• 5-6 Chicken breasts
• 1 can Cream of Mushroom Soup
• 8 oz. Sour Cream
• 1 stick butter/margarine (8 Tbsp. - melted)
  
• 1 1/2 tubes Ritz crackers
• 2 Tbsp. Poppy Seeds

Directions

1. Mix soup & sour cream
   
2. Place chicken in 9x13 dish (sometimes we use the whole breast and sometimes we cut them up into chunks) and cover with soup mixture
   
3. Mix remaining ingredients and top chicken with crumb mixture
4. Bake at 350° F for 20-30 min or until chicken is cooked through
   

Most recipes say you can serve this with rice or noodles but we never do - we like it just the way it is.
*Warning: There are a lot of poppyseeds so don’t take a drug test within a week of eating and check teeth immediately following dinner.

To Freeze: After step 3, cover tightly with foil and freeze. If you are freezing this meal you can use pre-frozen chicken breasts and just put them in the pan frozen - do not thaw.

To Bake from frozen:

1. Thaw in refrigerator for faster cooking time
2. Make sure top layer of tin foil is easily removable
3. Bake at 350 for 60 min or until heated through. Remove foil last 10 minutes to make topping crispy. (We like our topping pretty crispy so we left it for longer than 10 minutes. You could also change it to broil when you are ready to crisp your topping but watch it closely as broil can burn it quickly.)