5. Easy Poppy Seed Chicken
– (8-10 servings)
- 2 cups cooked, shredded chicken (I use rotisserie chicken)
- 2 cans cream of chicken soup (10.5 oz)
- 16 oz. sour cream
- 1 ½ cup crumbled club crackers
- 2 T. poppy seeds
- ¼ cup melted butter
1. Combine first three ingredients and place in a pan (9x13 or
2 8x8). **We froze this in zipped baggies this time. We attached the club crackers and poppy seeds in another baggie using freezer tape to make it take less space in the freezer.
2. Double wrap with heavy-duty foil and label.
Cooking instructions:
Thaw and top with remaining 3 ingredients; bake uncovered at 350 degrees for 30
minutes. Serve with roasted brussel sprouts.
I realize everyone has their own poppy seed chicken. I use this one because it isn't terribly fattening, and it's tremendously easy.
