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Chicken Luncheon Casserole 3 whole, boneless, skinless chicken breasts
1 can cream of chicken soup
1 package (8 ounces) sour cream
1 1/2 cups Ritz crackers, rolled lightly
1 tablespoon poppy seed
1/4 pound margarine, melted
1. Parboil 3 whole, boneless, skinless chicken breasts for about 25 minutes. Cut up into chunks.
2. Mix with soup and sour cream. Place in a casserole dish.
3. Mix melted margarine and poppy seed with cracker crumbs. Pour over chicken mixture.
4. Bake at 350 degrees for 25 minutes.
Lynsie Fedorko, 469 Georgetown St., Sharpsville
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