Tuesday, 13 November 2012

Poppyseed Chicken

Now that the snowflakes are starting to appear, it's time to break out the comfort food. I call this "mashed potato" weather but it's also a good time to eat egg noodles with this yummy one pot wonder.
It is somewhat caloric but you could always use a lower fat soup and sour cream, just don't cut down the buttered Ritz cracker topping. It "makes" the dish.
Here's the recipe:

Poppyseed Chicken
4 boneless, skinless chicken breasts
1 cup sour cream
1 can cream of chicken soup (undiluted)
1 1/2 cups Ritz cracker crumbs
1 Tbsp. poppy seeds
1/2 cup melted butter

Pre-brown chicken in a fry pan with a little butter. Place in a oven proof baking dish.
Mix sour cream and soup, pour over chicken. Mix crumbs and melted butter. Spread cream mixture over top of chicken. Sprinkle poppy seeds. Bake at 350F for 1 hour or until done.
Serve with noodles.