Recipe by Expat in Holland
I cannot remember for sure where this recipe came from, however it may have been a Southern Living Magazine. It is fast easy and always pleases the family. A nice do ahead meal that I have used for buffets or just having friends over for a quick get together.
Top Review by *Parsley*
Yummy! Definitely better than those usual poppy seed chicken recipes that don't contain onions or garlic. I added extra green onions but that's all I changed. This is a perfect way to use leftover chicken (or turkey). Thanx for sharing!
- 6 boneless chicken breast halves
- 3 green onions, sliced
- 1 (10 1/2 ounce) can cream of chicken soup
- 2 (8 ounce) cartons sour cream
- 3 tablespoons sherry wine
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup Ritz cracker, crushed
- 1 tablespoon poppy seed
- 1⁄4 cup butter, melted
Directions See How It's Made
- In large pot, place chicken breast. Cover with water until covered by 2 inches. Bring to a boil, and simmer low for 20minutes. Drain and cool.
- When chicken is cool, shred or cut chicken into small pieces.
- In a bowl combine green onions, soup, sour cream, sherry, garlic powder, salt and pepper. Stir well.
- In another bowl combine crushed crackers, poppy seeds and butter. Mix well.
- In a greased casserole dish, lay chicken in bottom layer. Next pour soup mixture over top as next layer. Top casserole with cracker mixture.
- Bake in preheated 350°F oven for 30 minutes.
- (For do ahead, assemble with all but cracker mixture. Top with cracker mixture before baking. May be made 24 hours in advance and refrigerated. Bring to room temp before baking).