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1 whole chicken or 4 breasts

2 (10.75 ounce) cans cream of chicken soup

1 cup sour cream

1 sleeve round buttery crackers

4 tbsp butter, melted

1 tbsp poppy seeds



Preheat oven to 325º.


Boil, debone and chop chicken. Line a 9 x 13-inch baking dish with chicken. Mix soup and sour cream, then pour mixture over chicken. Crush crackers and spread over top. Drizzle with melted butter and sprinkle with poppy seeds. Bake 40 - 45 minutes.


Serves 6.



Variation: Use 1 can cream of mushroom soup and 1 can cream of chicken soup; add salt and pepper to taste; increase poppy seeds to 2 tablespoons. Preheat oven to 350˚. Mix soups, sour cream, chicken and seasonings. Place in 9-inch square, lightly-greased pan. Stir cracker crumbs into melted butter and spread over chicken mixture. Sprinkle with poppy seeds and bake at 350˚ for 30 minutes.





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