Tuesday, February 3, 2009

Poppyseed Chicken

My friend Anna gave me this recipe a very long time ago and we make it all the time at our house. I love this recipe because it doesn't require many ingredients. The sauce has a very mild flavor and is a favorite with my children. Most often I cook it in the crockpot, which gives the chicken a very tender often shredded texture.

3-4 boneless skinless chicken breasts
8 oz sour cream (I use light)
1 can cream of chicken soup (I use fat free)
Mushrooms (optional, I leave them out)
1 T. poppy seeds

Preheat oven to 350 or use crockpot (I've used frozen chicken breasts and cooked on low for 10 hours or high 6 hours)
Mix sour cream, soup and seeds in separate bowl
Place chicken in 8x8 inch pan or in crockpot
Pour mixture on top.
Bake for 40 minutes in oven or 6-10 hours in crockpot.
Serve over rice.

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