Poppyseed Chicken

Written by Karen Williamson

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serves 6-8

Season to taste (salt, pepper, paprika, chili powder, garlic powder, onion powder, etc) and cook 5 chicken breasts and cut into bite size pieces (you can either put them in the crockpot for several hours or even overnight - or cook in a skillet with a little oil)

Mix together with....
1 can cream of chicken soup
1 cup sour cream
1 Tablespoon lemon juice
1/2 cup chicken stock or broth (if you cook the chicken in the crockpot - add some water and chicken bullion and then you can use this as your stock)
1 cup of cooked rice

Place in a greased 9x13 pan

Top with 25 (1 package) crumbled Ritz crackers mixed with 1/2 cup melted butter.

Sprinkle generously with poppy seeds.

Cook at 350 degrees for 30 minutes or until bubbling and browned.

A few things....
I love to put the seasoned chicken breasts (or even frozen and add seasoning to water in crock) in the crockpot just before I go to bed - add some water and chicken bullion and cook on low all night. Then in the morning it falls apart and then I cook the rice while I'm mixing the rest of the stuff together and then it's all ready for later that day to cook.

This is a GREAT recipe to make 3 or 4 "batches" and then freeze it - it freezes and defrosts well. I love to freeze in a Ziploc bag. I save the crackers/butter/poppyseed and make that up only when I'm ready to put it in the oven.

I personally make this with 5-6 chicken breasts - but then I prefer to use 2 cans of chicken soup and more sour cream, more rice and more lemon juice - then it's juicy and has lots of rice. That's just my preference.

For variations, it's fun to add steamed broccoli to this dish - just mix it in with everything else before topping with the crackers. You could also put spinach or other veggies in it.

Karen Williamson (this is really Kendra Kammer's mom's recipe that's been passed to me through several other people)