Ressipy

by Kira Beatty

Ingredients

• 2 boneless skinless chicken breasts
• 1 can cream of chicken soup
• 1 can chicken broth from boiling chicken
• 6 Tbsp butter
• 1-2 Tbsp poppy seeds
• 1 cup sour cream
• 1 bag frozen hash browns or 4 shredded potatoes
• 1 1/2 sleeves Ritz crackers, crushed

Instructions

1. Boil chicken breasts with a little chopped celery and chopped, dried onion (about 1 Tbsp)
2. Spread potatoes on bottom of greased casserole dish. Spread cooked diced chicken over potatoes.
3. Mix the soup, chicken broth, and sour cream together in a small sauce pan over medium heat until smooth. Pour over the chicken.
4. Melt the butter and mix together with the crushed crackers and poppy seeds. Sprinkle over the top of the chicken mixture.
5. Bake at 350° for 30 minutes.