With Mother's Day on Sunday and restaurants still only offering curbside service, like me, you may be cooking for your mother and family. Or maybe you have children who are old enough to cook and could use an easy recipe. This poppy seed chicken is great alone or served over rice. Paired with a vegetable and a piece of bread makes the perfect easy dinner!! This is also a luncheon and supper club favorite. It freezes well.
6 cooked and shredded chicken breast
Salt and pepper to taste
2 (10/34oz) cans cream of chicken soup
1/4 cup of water
1 cup of sour cream
1 (8 oz) pkg Shredded Monterrey Jack Cheese
1 & 1/2 sticks of butter
6 tablespoons poppy seeds, divided
2 sleeves Ritz crackers, finely crushed
Rather than boiling, I like to poach chicken breast in the oven with a pat of butter and some salt and pepper. Cover with foil and bake at 350 degrees for 30 to 35 minutes.
Once cooked chicken has cooled, pull chicken into strips and arrange in a greased 9x13 baking dish.
Heat soup and water in saucepan dissolving all clumps, turn off heat and add sour cream and mix well.
Remove from heat and add cheese and 3 T of the poppy seeds, mix well.
Pour soup mixture over chicken.
Melt butter and mix with remaining poppy seeds and crushed crackers.
Sprinkle cracker mixture over soup. Cover with foil and bake at 350 for 30 minutes, remove foil and bake an additional 5 minutes. Serves 8-10.