2 lb. chicken breast
8 oz. sour cream
1 10.5-oz can cream of chicken soup
1 stick butter
1 ½ cups Ritz crackers (crumbled)
1 heaping tsp. poppy seeds
Stew chicken until tender.
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| I wondered why I was pre-cooking the chicken, but I suppose it probably added moisture. |
Cut into small pieces and
place in a baking dish.
Mix sour cream and soup well and pour over chicken.
Melt butter and mix with Ritz cracker crumbs and poppy
seeds and spread over top.
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| The poppy seeds do add nice texture and color variation. |
Bake (uncovered) at 350 degrees for 30 minutes.
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| Golden! |
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| Served with tater tots because somehow that seemed appropriate. |
My Rating: 3/5 "This was hearty, filling, creamy, and everything else you'd expect out of a casserole made primarily with meat and dairy. It probably needed some seasoning or veggies to make it pop more, because as-is it's just kind of creamy and bland. That said, the recipe made a ton so it'd be great for guests who like this kind of thing."
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