Rosa is a friend from a recipe board I post on. She added this recipe for Poppy Seed Chicken. I never made it and it sounded like something Gabe and I would like.
I wrote to Rosa and asked her if she would share where the recipe came from. On a personal note, I really love recipes like this.
Ethel ( I love that name) Merriman worked with Rosa's mom. They use to sell Avon. She lived in a Victorian style house and at Christmas would elaborately decorate each room. I bet that was something to see!
8-9 skinless,boneless chicken breast, stewed and chopped ( I used a package of thighs)
1 1/2 cup butter-melted
3 sleeves Town House crackers- Ethel made this recipe with Town House and I also used Town House. You can use any type of buttery type of cracker you like.
2 teaspoon poppy seeds
1 (16 ounce) container of sour cream
2 (10.75 ounce) can of cream of mushroom soup
1: Place the chicken breast in a large pot of water. Bring to a boil over high heat , then reduce to medium, cover and simmer until the chicken is no longer pink. Might take about 20 minutes. Drain the water and shred the chicken.
Rosa used her kitchen aid with the paddle attachment to shred the chicken ( speed 2-3 for about 2 minutes)
Preheat oven to 350 degrees
Combine the butter, crackers and poppy seeds. Set aside.
Combine the chicken soup and the sour cream and mix well.
Pour half the mixture in a 9x9 baking dish ( I sprayed with Pam). Add the shredded chicken and then add the rest of the soup/sour cream mixture on top of the chicken.
Sprinkle the top with the cracker mixture.
Bake for 25-30 minutes. Cheese should be melted and sauce bubbly.