Poppyseed Chicken
3-4 boneless skinless chicken breasts
1 cup sour cream
1 can cream of mushroom soup (can substitute cream of chicken, if necessary)
2 TBSP poppy seeds
4 TBSP margerine
1 sleeve of Ritz crackers (usually there are four sleeves in a box), crushed
Preheat oven to 350. Grease a 9 x 13 baking dish. Cut chicken breasts into 3rds or 4ths.
Place in baking dish. Mix sour cream and soup, pour over chicken. Crush crackers and sprinkle over chicken. Melt margerine in small saucepan, add poppyseeds. Pour over chicken.
Cover with foil and bake 50-60 minutes until chicken is no longer pink. Serve over rice.
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