Sunday, September 23, 2012

Poppy Seed Chicken

Now that school's back in full swing and the ensuing craziness of schedules has begun, I love having meals on the menu that are simple.  But sometimes simple tastes simple.  But this easy dish is not one of those.  The sour cream, plain yogurt, and cream of chicken create a delicious base for the chicken but the extra wow is the crushed Ritz and poppyseeds.  I think I may even double the Ritz the next time I make it as it adds a nice saltiness to it.  

You cook this in a 9x13 pan and then serve over rice.  I'll write the recipe as written and then give my tips of how I make it a little healhier.  

Poppy Seed Chicken from Michelle S.

4 chicken breasts
1 small container of plain yogurt (about 8 oz)
1/2 bag Ritz crackers (approx 15 crackers)
1 can Cream of Chicken soup
1/2 cube of butter
pepper
salt
poppy seeds

Boil chicken with 3-4 chicken bouillon cubes.  Cube chicken and put in a 9x13 casserole dish.  Mix soup, yogurt, and sour cream together and season well with salt and pepper.  Add a little milk to make it thinner if desired (I always do).  Pour over chicken.  Crush Ritz crackers and mix with 1/2 cube butter (1/4 C). Put on top of soup mixture.  Sprinkle generously with poppy seeds.  Heat 30-40 minutes.   Serve over rice.  

Tips:  Save the chicken stock after cooking the chicken and then use that in place of water when cooking the rice. I use plain greek yogurt.  I also reduce the butter to 1/4 a cube of butter.  I think I may try using the whole package of Ritz crackers next time as we loved the flavor when  you got a bite of it.  

3 comments:

Anna said...

This looks yummy, I will have to try it. How much of sour cream do you put in though? Thanks!

Marisa said...

Hi Anna! Thanks for stopping by. I actually don't use any sour cream. Instead, I use a small container (about 6-8 oz) of plain yogurt. Hope that helps. Let me know how it goes!

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