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Poppy Seed Chicken
Ryan Family, Marietta, GA
“We always have this dish when we go to the beach for the Fourth of July on our family vacation. It brings back memories of many vacations!”
Jamie Ryan
INGREDIENTS Serves 4
4 boneless, skinless chicken breasts
1 large yellow onion, diced
1⁄2 cup (8 tablespoons) unsalted butter, melted
1 sleeve round buttery crack- ers, such as Ritz, crushed
1 teaspoon poppy seeds, plus more, to taste
2 tablespoons sour cream
1 (10.75-ounce) can cream of chicken soup
Cooked white rice, for serving (optional)
PREPARATION
1. Put the chicken breasts in
a large pot and add water to cover. Set over high heat and bring to a boil. Lower the heat to medium, cover and simmer until the chick- en is no longer pink in the center, about 20 minutes. Drain the chicken, then cut into cubes. Set aside.
2. Preheat oven to 350°F.
3. Put the onion in a micro- wave-safe bowl and micro- wave until the onion is soft. Set aside.
4. In a bowl, stir together the butter, crackers and poppy seeds. Set aside.
5. In a 9-inch square baking dish, stir together the chick- en, onion, sour cream and cream of chicken soup. Top with the cracker mixture.
6. Bake until the topping is golden brown and the sauce is bubbly, 30 to 40 minutes. Serve with rice, if desired.
86 – TASTE OF HOME