Due to Jenni’s request for the Poppyseed Chicken recipe and my love for this recipe it’s this week’s recipe! I got the recipe from a friend from Sunday School, Kristina. Kristina, you said on Monday that you read my blog somtimes. It’s time for you to get one so that I can link to you! 🙂
This recipe is great and makes a ton. The past few times that I’ve made it I’ve split the recipe into two 8×8 pans so I can either freeze the second portion or take it to friends, like Jenni and Travis!
Poppyseed Chicken
1 bag Small Egg Noodles
1 package Chicken
2 cans Cream of Chicken soup
Butter
Poppyseed
8 oz Sour Cream
Ritz Crackers
1. Boil chicken (add salt if desired), then cut into bite size pieces.
2. Boil noodles
3. Mix sour cream, soup, and poppyseed (a generous portion)
4. In a separate bowl mix chicken and noodles ot equal amounts
5. Toss and evenly wet chicken/noodles mixture with soup mixture.
6. Put combined mixture in a baking dish and sprinkle with more poppyseed.
7. Crumble 1 roll Ritz Crackers and combine with melted butter; sprinkle crackers on top of dish.
8. Bake at 350 for approximately 30 minutes or until hot.
Note: Don’t use the whole bag of noodles (probably only 3/4 of the bag depending on it’s size). Use less noodles to start with and then add more as you add the sauce mixture. The more noodles the drier the consistency. Use a lot of poppyseed, or use less, whatever you like!
Let me know if you make it!
