My guys are not fans of chicken, unless its fried. Therefore, if I plan on making chicken once or twice a week, I have to BRING IT, otherwise my crowd will not be pleased. This is an interesting recipe I had first at our family cabin during Labor Day weekend. Now, most pictures show this being served over rice or noodles but we like it plain and it saves on carbs! When you make this serve it with a green veggie like brussel sprouts, broccoli, or green beans.
4 chicken breasts, skinless and boneless, cubed
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 1/2 sleeve snack crackers (Ritz or Club), crushed
1 tbsp poppy seed(plus some for garnish)
1/2 cup butter, melted
Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water. (save the broth for other things!)
Mix together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup, one sleeve of crackers and chicken. Spread in greased casserole dish. Cover with 1/2 sleeve of crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.
Place in preheated 350°F oven until warmed through and bubbly, about 20-25 minutes.