- 6 skinless, boneless chicken breast halves - diced
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 2 tablespoons dry sherry
- salt and pepper to taste
- 8 ounces buttery round crackers, crushed
- 1 1/2 tablespoons poppy seeds
- 1/2 cup butter, melted
- Preheat to 350 degrees F (175 degrees C).
- Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
- Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
03/18/2017
recipepes.com
Poppy Seed Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
