Who says comfort food can’t be enjoyed outside the Winter months?
I got the original recipe for Poppy Seed Chicken from Bev Singleton (Joni and Friends®) but I changed it to suit my family’s preference. Most of the time I DOUBLE the ingredients because it’s SO good and the leftovers are just as yummy. This is a perfect casserole to take to shut-ins or new mom’s or buffets.
(Just so you know, most of the time I leave off the poppy seeds).
POPPY SEED CHICKEN
Stew 5 chicken breasts and cut into bite sized pieces; reserve broth
Mix together with:
1 can cream of chicken soup
1 cup sour cream
½ cup chicken broth
4 cups cooked rice
Place all in a greased 9 x 13 pan. Top with 25 crumbled Ritz crackers mixed together with ¼ cup butter. Sprinkle generously with poppy seeds (if desired). Bake at 350 degrees for 30 minutes (uncovered).
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