2 pounds of boneless, skinless chicken breasts, cubed
1 pound of mushrooms, sliced
1 small onion, diced
1 Tablespoon of Olive Oil
1 teaspoon salt
1/4 teaspoon black pepper
2 cans (10 3/4 ounces each) cream of chicken soup
1 cup of sour cream
1 cup of milk
1 Tablespoon Poppy Seeds
1 whole sleeve of Ritz crackers (about 36 crackers)
Instructions
Preheat oven to 350° F. In a medium pot with a tight fitting lid, combine the rice, water and 1 Tablespoon of the butter. Bring to a boil. Cover and reduce heat to simmer. Cook until all liquid is absorbed. This should take about 20 minutes. Try not to lift the lid to check it before the 20 minutes are up. Set side.
Heat the Olive Oil and 1 Tablespoon of the butter in a large saucepan. Add the onions, mushrooms, cubed chicken, salt and pepper to the saute pan. Saute over medium to medium high heat until chicken is done and the vegetables are soft. Set aside.
In a medium bowl, combine the cream of chicken soup, sour cream, milk and poppy seeds. Mix well. Set aside. Your going to need to crush the Ritz crackers. The easiest way that I have found to do this is to put them in a large gallon size Ziplock bag. Don't seal the bag. Use a rolling pin to crush the crackers. Melt the remaining 4 Tablespoons of butter and add to the crackers. Squish the bag with your hands to make sure that the butter gets mixed in really well. Set aside.
Spray a 9 x 13 glass baking dish with non-stick cooking spray. Spread the rice in the bottom of the baking dish. Spread the chicken, onion and mushrooms evenly over the rice. Pour the soup mixture over the chicken. Spread the soup mixture evenly over the chicken. Sprinkle the butter cracker crumbs on top. Bake in the preheated 350° oven for 40 minutes or until hot and bubbly. ENJOY!
Originally Submitted
9/14/2011
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