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Aunt Sissy’s Poppy Seed Chicken

One of my favorite summertime memories is Aunt Sissy.  She is my grandmother’s sister and when I was growing up, she would visit every summer.  That one week of the summer, it was like having two grandmas in the same house.  And the only thing better than one grandma is two grandmas.  I’d go spend a day or two being spoiled with everything from garage sale shopping to clothes shopping to food.  Believe me, was there ever food.  Those ladies did their best to make sure I had something to eat all day long.  Because of her age and declining health, I haven’t seen Aunt Sissy for many years.  I ran across this recipe the other day in our family cookbook and those days came flooding back to me.  She never made this for me (that I remember) but I can still hear the two of them laughing in the kitchen together as they cooked.

Aunt Sissy’s Poppy Seed Chicken

Author/Source:

Katie @ onceamonthmeals.com

Get the kids involved! This is my daughters favorite part of the recipe- she gets to help and make a “mess” all at the same time.

Ingredients:

Directions:

Cut chicken into bite size pieces and cook over medium high heat in skillet.  In a large bowl, combine soup, broth, and sour cream.  Once the chicken is done cooking, stir into soup mixture and mix well.  Pour into a greased 8×8 baking pan.  Crush Ritz crackers in a ziploc bag.  In a small bowl, mix melted margarine, poppy seeds and crackers.  Cover chicken with the cracker mixture and bake at 350 for 30  minutes.  Serve over rice or pasta if desired.

Freezing Directions:

Follow assembly directions above but do not bake.  Wrap baking pan tighly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 350 for 30 minutes or until heated through.  Serve over rice or pasta if desired.

Servings: 4

**conversion chart image provided by Erik Spiekermann

 

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