2 ½ lbs. chicken tender strips
1 cup chicken broth
1 cup sour cream
1 can cream chicken soup w/herbs
1 onion, diced
1 red or green pepper, diced
1 cup fresh mushrooms, diced
1 bag of wide egg noodles (or use rice)
1 sleeve Ritz crackers
1 TBs. poppy seed
1 stick melted butter
Preheat oven to 350 degrees.
Boil chicken for 10 minutes, drain, cut into chunks.
Mix broth, sour cream and soup in the bottom of a glass 9 x 13 casserole pan. Sauté onion, peppers & mushrooms (if you like them). and add them to sauce with the chicken. Bake covered for 30 minutes
Crush 1 sleeve Ritz crackers in a Zip Loc bag. Add poppy seeds & melted butter. Spread on top and bake 20 minutes uncovered. Serve over top of a bed of boiled wide egg noodles or rice.
Tips and variations
I love veggies, so I often add any fresh or leftover vegetables that I have in the refrigerator. The more the merrier!
Yields: 8 servings