Tuesday, January 15, 2013

Poppy Seed Chicken

The second cookbook of my book review is
Best of the Best
Hall of Fame

Oh what can I say about this cookbook that I didn't say about the other?

I couldn't believe the recipes in this cookbook...
some brought back a lot of memories for me. 
And some recipes weren't any that I have seen before,
but just knowing they were made in a southern kitchen like my grandmas,
momma's and mine...I know they've got to be good!
They are definitely Southern recipes at it's finest!

And of course, your going to want need this cookbook too!
And here are the sites where you can purchase this book:


I knew this recipe would be a good one,

but I still felt the need to make a few changes.

Poppy Seed Chicken

1 whole chicken
1 (8 oz) container sour cream
(I used 16oz)
1 (10 3/4 oz) can cream of chicken soup
(I used 2 cans)
(I added 1 tsp poultry seasoning to the soup for added flavor)
36 Ritz Crackers (about 1 stack)
(I used Vegetable flavor Ritz)
1/2 cup margarine, melted
2 TBSP poppy seeds

Boil chicken, then skin and debone.
(I used cooked chicken that I had leftover and frozen in freezer bags.
But, rotisserie chicken works well too)
Preheat oven to 350*
Place chicken in greased 8 x 11 inch baking dish.
Combine sour cream and soup; pour over chicken.
( I combined the soup mixture with the chicken)
Crush crackers, and mix with margarine and poppy seeds.
Sprinkle on top of chicken.
Bake 30 - 35 minutes.
Double recipe for 9 x 13 dish.
Serve over rice.
Yields 6 - 8 servings


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