Ritz Poppy Seed Chicken Recipes

POPPY SEED CHICKEN & RITZ CASSEROLE

Steps:

• 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).

POPPY SEED CHICKEN A LA RITZ

Steps:

• Combine chicken with soup, poppy seeds and sour cream in a bowl.
• In another bowl add crushed crackers and poppy seeds to butter.
• Mix well.
• Mix half of cracker mixture in chicken.
• Put in 9x13 casserole dish.
• Spread remaining cracker mix on top.
• Bake 30 minutes at 350 degrees. (15 minutes covered, 15 mnites uncovered).

RITZ POPPY SEED CHICKEN

Steps:

• Brown cubed chicken with onions.
• Add soup,sour cream, and poppy seeds till well blended.
• Mix cracker crumbs and butter together.Place 1/2 crumbs in bottom of 9 by 13 pan.
• Pour chicken over top, and sprinkle top with remaining crumb mixture.
• Bake 350° for 30-40 minutes (till bubbly).

POPPY SEED CHICKEN CASSEROLE

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.