Poppy Seed Chicken
|Boneless, skinless, chicken breasts||8|
|Cream of chicken soup||1 Can (10 oz)|
|Sour cream||1 Cup (16 tbs)|
|Dried beef||3 Ounce, chopped (1 Package)|
|White pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Butter crackers||4 Ounce, crushed (1 Sleeve)|
|Butter/Margarine||2 Tablespoon, melted|
|Poppy seeds||1 Tablespoon|
Rinse the chicken and pat dry.
Cut into small bite-size pieces.
Brown the chicken in butter until 3/4 cooked through.
Spread in a large baking dish.
Combine the cream of chicken soup, sour cream, dried beef, white pepper, cayenne pepper and paprika in a bowl and mix well.
Spoon the soup mixture over the chicken.
Combine the crackers, butter and poppy seeds.
Layer the cracker mixture over the soup mixture.
Bake at 350 degrees for 30 minutes or until brown and bubbly.