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Monday, June 15, 2015

POPPYSEED CHICKEN RECIPE

If you are looking for a healthy recipe, this is probably not it!  But it is so amazing & yummy!

Well, I pretty much get stuck in a rut when it comes to recipes & cooking.  A while back I blogged about being "tacoed out" and guess what?  Not a lot has changed.  I have tried many of the recipes everyone has sent-so thank you very much for that.  However, I still make a lot of tacos because they are just so easy!   

Anyway, back to this amazing chicken recipe.  My friend, Maggie, gave it to me and I will be sure to list the ingredients/directions below!  Can I just say that I am very intimidated by baking chicken?  I always undercook or overcook it.  So, Maggie gave me a little short cut if you're like me & scared to bake chicken.  (We do eat chicken by the way, but typically Jordan grills it.)  



  
Poppyseed Chicken
Directions:
  • Boil the chicken & then reduce to simmer (for about 20 minutes or until the chicken is no longer pink). My shortcut:  Buy a rotisserie chicken and use that instead :) Shred the chicken. 
  • Preheat the oven to 350 degrees.  Combine the butter, crackers & poppy seeds in a bowl.
  • Blend the sour cream & cream of chicken soup in a separate bowl with the shredded chicken, but save half of the soup to put in the bottom of a 9x9 pan.  Then place the mixture in the pan. Sprinkle with cheese, then put the ritz mixture on top of the cheese.  (I left out the cheese).
  • Bake in the preheated oven until cheese has melted or sauce is bubbly.  (20-30 minutes).
  • ALL DONE
Ingredients:
  • 4 skinless, boneless chicken breast (or a rotisserie chicken)
  • 1/2 butter, melted
  • 1 sleeve of ritz crackers
  • 1 teaspoon of poppy seeds
  • 1 (8 ounce) of sour cream
  • 1 (10.75) can of condensed cream of chicken soup
  • 2 cups of shredded cheese (I left out the cheese)

Jordan LOVED this meal and said to save it!  He loved the rolls and salad that I served it with too.