CHICKEN POPPY SEED

By judyhughes

Ingredients

• 1 1/2 TO 2 LBS OF COOKED CHICKEN IN BITE SIZE PIECES.
• PEAS AND CORN (OPTIONAL)
• 1 CAN OF CREAM OF CHICKEN SOUP
• 1 8 OZ SOUR CREAM
• 1 1/2 ROLLS RITZ CRACKERS (CRUMBLED)
• 1 STICK BUTTER
• 1 TBLS POPPY SEEDS

Preparation

Step 1

BOIL CHICKEN, REMOVE FAT AND BONES AND CUT INTO BITE SIZE PIECES. OR JUST USE BONELESS SKINLESS CHICKEN BREAST
SPREAD CHICKEN IN CASSEROLE DISH. ADD CORN AND PEAS. MIX SOUP AND SOUR CREAM IN SEPERATE BOWL. POUR THIS OVER CHICKEN
MIX CRACKERS, BUTTER AND POPPY SEEDS. SPREAD THIS MIXTURE ON TOP.
BAKE UNTIL BUBBLY AT 350 DEGREES (ABOUT 20-25 MINUTES)

SUGGESTION: I MIX HALF THE REQUIRED AMOUNT OF SOUR CREAM WITH PLAIN YOGURT. USING JUST SOUR CREAM IS PRETTY RICH.