Mix in a 9x13 baking dish: 8 cooked, chopped boneless chicken breasts, 1-1/2 c. sour cream, 2 TB poppyseed, 2 cans cream of chicken soup, and 1/2 c chicken broth. Spread 1 1/2 sleeves of Ritz crackers, crushed, over the top Melt I stick margarine and drizzle over cracker crumbs. Bake in preheated 350 oven for about 50 minutes or until browned on top.
About Me
- fast fabulous foodie
- Great Lakes, United States
- I grew up with basic Betty Crocker cooking (mom) and with Larousse Gastronomique recipes, thanks to dad, who was a foodie long before the term existed. Most of my professional life was spent number-crunching with the EPA & US Department Of Defense as a military procurement auditor but my avocations were the arts and food. I've taught cooking classes, compiled some cookbooks for charity, and had a gourmet catering company for fifteen-plus years. An unexpected season spent as our golf club's chef and banquet manager was an eventful retirement job for a foodie. A wild summer with both homicidal and suicidal moments.... (picture all the kitchen insanity of equipment failure & daily staff problems that we see Gordon Ramsey shrieking & swearing about on TV) but also fun. After 50+ years of cooking, I'm "over" making elaborate dishes and look for shortcuts instead. I began this blog in 2007 out of pure laziness, to end 'typing' recipe requests for friends......its just easier to say "it's on my blog" Now lets cook!