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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

WINNERS // Main 96 Cookbook page
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Updated Aug. 19, 1997
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