This is one of those dinners that is not so healthy for you, but oh, it tastes SO good! Comfort food!
Poppyseed Chicken
3-4 Chicken Breasts
2 Tbsp. Salt, to boil chicken
1 tsp. Onion Powder
1 (16 oz.) Pkg. Wide Egg Noodles
1 cans Cream of Chicken Soup
8 oz. Sour Cream
1 Tbsp. Poppyseeds
4 oz. Ritz Crackers, crushed
1/2 C. Butter
Place chicken breasts in a saucepan with about 2 cups of water. Sprinkle liberally with salt, about 2 Tablespoons. Get water boiling and then reduce heat to simmer. Keep the lid on the pan and set the timer for 20 minutes. After cooking, poke a fork into the chicken. The juices should be clear and not colored.
I was taught years ago by a very good cook to always salt chicken and turkey liberally when cooking. The salt makes the meat break down and become juicy and succulent. When chicken is done, let cool until you can handle it and then chop into chunks of chicken. Get noodles going and cook according to package directions. Drain noodles, do not rinse as this washes away all the yummy starch you want to make everything stick together.
Preheat oven to 350 degrees. Crush crackers in a ziploc bag with a rolling pin. Make sure your bag is closed tightly and there is no air in it before you start mashing it with your rolling pin. Crush until it is in small pieces. Melt butter and mix together with crackers.
Mix together the cream of chicken soup, onion powder, sour cream and poppyseeds. Add chicken and toss. Layer chicken and cooked noodles in a 9 x 13 pan. Sprinkle the cracker mixture on top and cook for 30 minutes until everything is bubbling nicely.
