This recipe is a tried and true recipe I have made for the past 7 years! When my daughter was born, our military community brought us meals to help us get through those tiring newborn days! One of the meals we received was poppyseed chicken with white rice. It was delicious and the perfect comfort food we needed during those sleepless nights. The family who made the recipe shared with me that she got it from the Six Sisters stuff website.
It is easy prep and easy cooking which I feel like everyone is looking for but with a great taste and the leftovers are delish as well!!
Please let me know if you try it!
Ingredients:
boneless skinless chicken breasts (cooked and diced)
can cream of chicken soup
sour cream
Worcestershire sauce
minced garlic
lemon juice
Ritz crackers (crushed)
poppy seeds
butter (melted)
white rice (cooked)
How to make:
Preheat oven to 350 degrees F.
Mix together diced chicken, soup and sour cream in a large bowl.
Add in Worcestershire sauce, garlic, and lemon juice.
In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9×13-inch baking pan with nonstick cooking spray.
Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes.
Remove foil and bake for 15 more minutes.
Serve over cooked rice.
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