I love this meal, because not only is it YUMMY it is super easy to make! (and that's what I'm all about;)) *Note from Nicole: I got this recipe from my friend Annalee in college and have been making it every month for the past 9 years. I make it with the whole wheat crackers all the time, but I'm not going to lie- it's better with the regular :) It's super easy to freeze-make as directed, cover in tinfoil and freeze (before it's baked). When you are ready to eat it thaw completely in fridge all day and bake as directed. I also freeze cooked rice in a ziplock bag and pop it in the microwave once thawed.
Poppyseed Chicken
Recipe from Nicole
1 can of cream of chicken soup
1 cup sour cream
2 Tbsp poppyseeds
1 pkg Ritz crackers (1 roll about 33 crackers)
1/2 cup butter, melted
3 chicken breasts, cooked and diced (about 1-1/2 pounds)
Mix soup, sour cream, poppyseeds, & chicken in a 9x9 pan. Crush Ritz and pour the melted butter over-mixing well. Sprinkle cracker crumbs over the chicken mixture and bake @350 for 25-30 minutes. Serve over rice.
4 comments:
making this tonight!!! Thanks!!
Yummy!! Made with Nonfat Greek Yogurt instead of sour cream, non fat cream of chicken, and brown rice! Huge hit! Laith ate a whole plate!!
what a great idea!! could you taste the difference in the yogurt??
The Greek yogurt tastes like sour cream anyways, I use that substitution for anything with sour cream now, more protein and less fat, even on baked potatoes and turned out good with Grandma Lils sugar cookies. :)
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