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Poppy seed chicken casserole

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Ingredients/Components

sour cream - 1 (8-oz
can cream of chicken soup - 1 item
bay leaf - 1 item
can cream of mushroom soup - 1 item
peppercorns - 10 item
sliced onion - 1/2 item
stick oleo margarine - 1/2 item
poppy seeds
to 8 1/2 chicken breasts - 6 item
stalk celery with leaves - 1 item
stack of Ritz crackers - 1 item
vermouth sweet

How to make poppy seed chicken casserole:

Boil chicken breasts in 6 cups water with chopped celery stalk, onions, bay leaf and peppercorns for 20 minutes. Remove chicken and allow to cool. When cool, cut into small cubes.

Mix soups and sour cream in large bowl. Add chicken and vermouth. Stir well.

Mix Ritz crackers, oleo and poppy seeds in food processor or blender.

Pour chicken mixture into buttered 10 x 13-inch glass baking dish. Sprinkle cracker mixture evenly over top. (Best if refrigerated overnight for flavors to mix.)

Bake uncovered at 325° about 1 hour. Serves 4-6.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:

Average rating: 3, total votes: 3

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cream cheese, milk, salt, stick margarine, chili powder, can cream of mushroom soup, can evaporated milk