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Country Kitchen
May 1, 2008 Previous Recipe | Next Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
POPPY SEED CHICKEN

3 to 4 boneless, skinless chicken breasts, boiled and chopped
2 heaping teaspoons poppy seeds, divided
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can cream of mushroom soup
1 (8-ounce) container sour cream
2 sleeves buttery round crackers, crumbled
1/2 cup melted butter

Preheat oven to 375 degrees.

Place chopped chicken in the bottom of 9- by 13-inch baking dish. Sprinkle half the poppy seeds over chicken.

In a separate bowl, stir together soups and sour cream and spread over chicken.

In another bowl, stir remaining poppy seeds with cracker crumbs and melted butter. Place on top of casserole. Bake for 20 to 30 minutes or until bubbly.





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