Poppyseed
Chicken Casserole with Boiled Broccoli
Lemon
Cream Cheese Bars
Poppyseed Chicken Casserole
Ingredients
·
4 skinless, boneless chicken breast halves
·
1/2 cup butter, melted
·
1 sleeve buttery round crackers (such as
Ritz(R)), crushed
·
1 teaspoon poppy seeds, or more if desired
·
1 (8 ounce) container sour cream
·
1 (10.75 ounce) can condensed cream of chicken
soup
·
2 cups shredded Cheddar cheese
Directions
- Place the chicken breasts into a large pot and cover
with water. Bring to a boil over high heat, then reduce heat to medium,
cover, and simmer until the chicken breasts are no longer pink in the
center, about 20 minutes. Drain the water, then shred the chicken.
- Preheat an oven to 350 degrees F (175 degrees C).
Combine the butter, crackers, and poppy seeds in a bowl; set aside.
- Blend the sour cream and cream of chicken soup in a
bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the
shredded chicken, then pour the remaining half of the soup mixture on top.
Sprinkle with Cheddar cheese, then top with the cracker mixture.
- Bake in the preheated oven until cheese has melted and
the sauce is bubbly, 25 to 30 minutes.
- Makes 4-6 Servings
Steam
Broccoli
2 stalks
Directions
-
Chop Broccoli
-
Place in 2 Quart Pot
-
Fill with water to cover broccoli
-
Bring water to a boil
-
Boil broccoli until tender
Lemon Cream Cheese Bars
Ingredients
-1 Box Lemon Cake Mix
-8 oz pkg of cream cheese
-1/3 cup sugar
-3 tsp. fresh lemon juice
-2 eggs
-1/3 cup oil
Directions
1. Preheat
oven to 350 degrees. Mix the dry cake mix, 1 egg and 1/3 cup of oil until
crumbly (like pie dough)
2. Set
aside 1 cup of the mixture. Pat the remaining dough into a pan and then
bake
3. for
13 minutes. While that is baking, beat the cream cheese, sugar.
4. lemon
juice and 1 egg. Spread over the baked mixture. Then sprinkle the 1
cup of remaining
5. mixture
on top of that. Bake for 15 minutes longer, then cool.
6. Makes
6 Servings
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