2186. POPPY SEED CHICKEN and BACON BAKE

serves four


3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped

Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.


bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010