Wednesday, April 1, 2009

Ritz poppyseed chicken

This is one of my faves! I think there are also a lot of variations on this, so you may have already known about this one -

boneless skinless chicken breasts
2 cans cream of chicken soup
1 16 oz sour cream
poppyseeds (I never measure, just shake them in)
1 sleeve of Ritz crackers
1 stick of butter

1. Boil the chicken.
2. Shred it into smaller pieces.
3. Mix chicken with the cream of chicken soups and sour cream.
4. Melt the butter and drizzle butter over the top.
5. Crumble up the ritz crackers and put on top.

Bake at 350 for 30 minutes (although I did 30 mins last night, I'm thinking it could have stayed in a little longer too.)

We had this last night and the best part is - leftovers for tonight!

so, have you heard about this one? Do you have a different variation?


Melisa said...

Yeah! Guess what I'm making for dinner tonight. ;o)

Trisha said...

Someone brought this over for dinner when we had Hayes. Love it. I'm glad I have the recipe now! Thanks!

Melisa said...

I'm totally going to lose my street cred with Cindi for telling you this, but I had to improvise. I didn't have enough chicken, so I threw in some tuna. And I was too lazy to make a side dish with veggies, so I just threw in some corn, peas and bell pepper. It was still mighty tasty!

--Leann-- said...

I've never heard of this, but what a great idea! I'm definitely going to try this one.