Dining Doesn't Have to be Bland Especially When You Eat Poppy Seed Chicken
This recipe is graciously-lent to Kenneth Avery, by Pam Avery and Alexis Nash,, who love to cook because that is their calling. (Thanks! Kenneth).
Who hasn't been in "a" place where their taste buds are arguing about what great food they want to try. So you read all of the local restaurant sections in their daily newspaper and even ask friends which restaurant is the best. But when you land upon the restaurant that serves Poppy Seed Chicken or use this recipe to make it at home yourself, I promise you that you are about to embark on a very delicious journey.
4 or 5 chicken breasts (cooked and boned)
2 can cream of chicken soup
1 can cream of mushroom soup
8 oz. sour cream
1 c. grated cheese (optional)
1 slice Swiss cheese (optional)
Mix all ingredients and pour into a 9 x 13-inch dish.
1 1/2 tubes Ritz crackers
1 1/4 sticks margarine
2 tsp. poppy seed
3/4 c. sliced almonds
Put topping on top of chicken mixture and bake at 350 degrees until it bubbles. Sit on board to cool then get your fork and spoon in gear to dine into a dish that says pleasure in eve
February 18, 2020______________________________________________
© 2020 Kenneth Avery