Poppyseed Chicken: Should Be a Kitchen Standard

     Okay, here's the deal.  This stuff is good.  We actually eat the leftovers of it, and we are not good at eating leftovers.  Kids love it (or so I am told, because my daughter refuses to touch it, but I think that has more to do with her being two than that she wouldn't like it).  My friend, Courtney, made it while we were in Food Co-Op together, and we loved it.  I got the recipe from our Mom's N More Recipe book from 2009 - thanks Tara Ross!



Here's what you need.



4-6 chicken breasts (cooked and cut into small pieces)
2 tubes of Ritz crackers, crushed
2 Tbsp Poppyseeds
2 sticks of butter, melted
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
8 oz Sour Cream
Rice (served separately)
   *I substituted Couscous, and it worked great!

Crush your crackers and melt your butter.  (I realized that this recipe largely blends into my countertops - sorry about that!)



Combine the crackers, butter and poppy seeds.



Press into a 9" by 13" casserole dish, reserving one cup of the mixture for the topping.



Mix the soups, sour cream and chicken.



Here is where I deviated from the recipe - I added a layer of couscous where she said it was optional to add a layer of rice.



And it tasted good.  Definitely a thumbs up at our house.  Then, spread your chicken mixture over the crumb crust.



Sprinkle remaining crumbs on top.



Bake at 350° for 30-35 minutes.  And you are good to go.  I served it with baked asparagus and the never fail Sister Schubert's rolls and made Apricot Bars for dessert.  All in all, it turned out quite delicious.



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