Poppy Seed Chicken Bake
2 pounds boneless chicken breast or thighs 1 can cream of chicken soup 8 oz. carton sour cream 1 TBSP poppy seeds 1 1/2 cups buttery cracker crumbs (Ritz or Townhouse) 1/2 cup melted butter In a large saucepan stew chicken. When cooled, cut in to bite size pieces and place in a 2 quart casserole dish. In a bowl mix soup and sour cream. Pour over chicken. For topping, mix cracker crumbs, melted butter and poppy seeds. Sprinkle over the top. Bake in a 350 degree oven for 30 minutes, or bubbly hot. Enjoy!
Read MoreFancy Roasted Potatoes
1 stick butter melted 1/2 cup extra virgin olive oil 1/3 cup finely chopped chives Kosher salt and freshly ground black pepper 6 medium russet potatoes, scrubbed Preheat oven to 450 degrees. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Put the potatoes on a baking sheet and brush on the butter...
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