Al Steineker

Al Steineker's Poppy Seed Chicken | 24 Comments
From Stewed Chicken , Aired on Fri 12/26
Chef Jeff Henderson, Chicken, Al Steineker


-      Boil the chicken, and sit aside to cool; reserve the stock

-      Preheat oven to 350 degrees

-      Cook the rice according to directions (To be served on the side)

-      In a medium size mixing bowl combine the soup, sour cream and chicken stock until smooth

-      Shred the chicken breasts and place in casserole dish

-      Add the soup mixture and stir until thoroughly mixed with the chicken

-      Crush the Ritz crackers and place over the top of the chicken

-      Melt the butter and pour over the top

-      Sprinkle the poppy seeds over the top

-      Place uncovered in oven and cook until it bubbles on the sides

-      Serve over cooked rice and enjoy!

  • 4 chicken breasts (bone in gives better flavor)
  • 1 29 ounce can Cream of Chicken Soup
  • 3 cups chicken stock reserved from cooking the chicken
  • 1 cup sour cream
  • 1 sleeve Ritz crackers
  • 1 stick Butter (not margarine)
  • 1 dash of Poppy seeds
  • 2 cups uncooked rice
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