Tuesday, September 8, 2009

Poppyseed Chicken

2 pounds boneless skinless chicken, cubed
2 cans cream of chicken soup
12oz sour cream
2 rolls Ritz crackers- day of serving
1 tablespoon poppyseeds-day of serving
¼ cup butter, melted-day of serving

Brown chicken. Mix together soup and sour cream. Then add chicken to soup mixture. Place in 9 x13 freezer pan. Freeze

On day of cooking, defrost. Smash crackers in Ziploc bag, then add poppyseeds and melted butter. Sprinkle cracker mixture on defrosted chicken. Bake 350 for 30 minutes or until hot.

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