This recipe is from a little treasure I have called “Cherry’s Cookbook,” which is a little something I compiled for a friend out of her favorite recipe cards with the added bonus that I kept a copy for myself. It says the recipe originally came from someone named Joyce Trahon. Let’s all stop and thank her now. Okay…moving on. Here’s the recipe with a few notes I’ve made….
- 8 chicken breasts (I NEVER use this many, which is probably because today’s chicken breasts are enormous…thank you, added hormones? In my opinion, four is probably more than enough.)
- 1 can of soup (cream of chicken or mushroom…your choice!)
- 16 oz. sour cream
- 3 tbsp. poppy seeds
- 1/4 lb. Ritz crackers
- 1 stick margarine (I used butter.)
Cook and debone chicken then break into pieces. Place in baking dish. Mix sour cream and soup. (Joyce adds 1/4 cup to 1/2 cup chicken broth.) Pour over chicken. Sprinkle poppy seeds over this. Melt margarine, crumble crackers and mix together. Sprinkle on top of casserole. Cook 35 minutes at 375. This can be made ahead and freezes well.