PoppySeed Chicken Casserole
1 Stick of Butter
4 Chicken breasts, cooked and cut up into small pieces
2 sleeves of buttered crackers (They use Townhouse or Ritz)
1 can of cream of mushroom soup
1 can of cream of chicken soup
8oz carton of sour cream
3/4cup of chicken broth
Take a 9x13 pan and crush 1 sleeve of crackers into the bottom for the first later. Use ½ the stick of butter and cut small slices over the crackers. Put the chicken pieces on top of the butter and crackers. After, mix the two cans of soup, sour cream, and broth together. Once they are mixed, pour over the chicken. Crush the remaining sleeve of crackers and sprinkle on top of the last layer. The final step asks for the ½ stick of butter to be cut up and distributed across the top layer of crackers.
It is optional to then sprinkle poppy seeds on top.
Bake at 350degrees F covered with foil for 30minutes. Remove the foil for the last five minutes in order to brown the top layer of crackers.
Serve over cooked white rice.
1quart of fresh blueberries
1 large can of crushed pineapple
1 box of yellow cake mix (Duncan Hines)
1 ½ sticks of butter
Mix all together and spread in a 9x13 pan. Cook at 350degrees F for 25-30 minutes or until golden brown.
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