Monday, March 19, 2012

Poppy Seed Chicken

Living with Matt is never boring. Last year, Matt and his friend Tyson did an experiment to figure out if someone could fail a drug test after eating a poppy seed muffin. They ended up using several batches of poppy seeds, and when we got married, there was still a container of poppy seeds left. Over the last few months, every time I went through our spice cabinets, I kept thinking "Huh, I should use those up." I found this awesome recipe! (Honestly, it surprised me how good it was) Not only did it use up all the poppy seeds, but it was so quick and easy. I might actually buy more poppy seeds to make this again, instead of buying them to check for the morphine content. And don't worry, Matt and Tyson figured out that you will not fail a drug test from eating this dish.

Poppy Seed Chicken
(adapted from Shugart & Spice)
$2.84  2 chicken breasts
   1.12   1 can condensed cream of chicken soup
   1.56   1 8 ounce container of sour cream
  3.00   2 teaspoons poppy seeds
    .50   ¼ c of bread crumbs or crackers
    .10   ¼ of an onion
    .75   3 cups of cooked rice

Serves: 6 ($1.65 per serving)

How to make it
1. Pre-heat oven to 350 degrees.
2. In a skillet, cook the onions and chicken, so that the chicken is white and the onions are soft.
3. In a large mixing bowl, add chicken soup, sour cream, poppy seeds & season with salt & pepper.
4. Shred chicken and put it in a 8x7 inch dish (or something similar) and then spread the sour cream/soup mixture.
5. Sprinkle the top with bread crumbs top with cracker topping then & bake for 30 minutes.
6. Take it out of the oven and serve it with rice.

(You shouldn't judge books by the cover, and therefore shouldn't judge the recipe by the picture)

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