Pick Up This Week
Thursday, May 23rd
We will have frozen this week. Have a joyful week and we will see you on Thursday.
This Week’s Recipe:
Poppy Seed Chicken Casserole: (can omit poppy seed)
5 or 6 cooked chicken breast
(I use a whole chicken)
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz. Sour cream
2 stacks townhouse crackers crushed (or Ritz)
(I use a little more)
2 sticks butter & 2 TBSP. Poppy seed
Grease 9” x 13” Pyrex dish or metal pan.
Chop chicken in bottom of dish
Mix soups & sour cream and spread over chicken
Cover with cracker crumbs
Sprinkle with poppy seed
Melt butter and pour over crackers
Bake at 350 degrees for 30 to 35 minutes or until crackers are brown.
NOTE: I sprinkle tarragon and a little broth over the chicken. I also add a can of green peas, and a can of mixed vegetables (drained) for extra flavor.
Our pick up this week will be Thursday May 23, 2019