Chicken
Poppy Seed Chicken Serves 6 to 8 8 ounces sour cream 3 cans cream of chicken soup 4 cups cooked chicken, cut bite size 1 can water chestnuts, sliced and drained ½ sleeve Ritz crackers, crushed 1 stick butter, melted (or margarine) 1 to 2 teaspoons poppy seeds
Preheat oven to 350 degrees. Mix sour cream and soups. Put chicken in 9” x 13” baking pan. Cut up water chestnuts over chicken. Cover with soup mixture. Sprinkle Ritz crackers over all, drizzle melted butter over top, and sprinkle poppy seeds over top. Bake 30 to 40 minutes until brown and bubbling. Henrietta (Hank) Barnes
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