Poppyseed Chicken
The first time I had poppyseed chicken was when we ordered from Alabama Bliss. I wanted to remake it, but we had quite a bit of leftovers to work through in our freezer first. I finally made it a few weeks ago, and I really liked how it turned out. I think what we had from Alabama Bliss was much better, but I feel like foods are almost always better when someone else makes it, ha!
Ingredients
2 cooked and shredded chicken breasts
1 cup of sour cream
2 14.5 ounce cans of cream of chicken soup
1 teaspoon Worcestershire sauce
1 teaspoon of celery salt
1 teaspoon of minced garlic
1 tablespoon of lemon juice
1/4 teaspoon of pepper
2 cups of crushed Ritz crackers
1/2 cup of melted butter
1 tablespoon of poppy seeds
Instructions
1. In a bowl, stir together the sour cream, cream of chicken soup, Worcestershire sauce, celery salt, minced garlic, lemon juice, and pepper.
2. Add the shredded chicken to the bowl of sauce. Mix together.
3. Pour the mixture into the bottom of a 9x13 greased pan.
3. In another bowl, stir together the Ritz crackers and melted butter. Sprinkle over the chicken/sauce. Sprinkle the poppy seeds on top of the crackers.
4. Bake for 30 minutes at 350.
5. Serve!
