There are a lot of poppy seed chicken recipes out there but my favorite came from my friend Tammy. I got the recipe from the West Georgia Christian Academy Cookbook and have used it since.
4-6 chicken breast (depending on the size of the breast)
1 1/2 sticks margarine, melted
2 tablespoons poppy seed
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
1 cup broth
2 rolls ritz crackers
I cook the chicken breast in boiling water until done. I save a cup of the broth from the chicken pot to use in the recipe. Let the chicken cool and tear into bite size pieces. While the chicken is cooling mix the two cans of soup, the sour cream and the broth. Melt the margarine and add the two tubes of ritz crackers that have been crumbled and the poppy seeds. Take a caserole dish that has been sprayed with pam. Spread half the cracker mix in the bottom. Add the pieces of chicken next. Then spread the soup mix over the chicken. Top with the remaining cracker mix. Bake at 350 degrees for about 45 minutes or until golden brown and bubbly.
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