Monday, July 5, 2010

Lemon Poppyseed Chicken

Lemon Poppyseed Chicken
from Sharon M.

1 lb. chicken breasts cooked and shredded
1/2 cup sauteed mushrooms
1 1/2 can cream of chicken soup
1 tsp. crushed garlic
2 Tblsp. minced onion
6 ounces sour cream
1/2 cup chicken broth
2 Tblsp. lemon juice
1-row keebler town house crackers, crushed
1/3-cup butter, melted
Poppy seeds

In sprayed baking dish spread chicken evenly. In a bowl combine soup and sour cream, broth, garlic, onion and mushrooms. Pour soup mixture over chicken. Sprinkle with Poppy seeds. Sprinkle crushed crackers evenly over chicken casserole. Drizzle butter over crackers. Bake in a 350 degree oven for 30 minutes uncovered. Serve with salad and bread.

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