Poppy Seed Chicken

POPPY SEED CHICKEN
6 skinless, boneless chicken breasts - diced
1 can cream of chicken soup
1 oz sour cream
1/2 cup butter, melted
2 pkg. Ritz Crackers, crushed
1 1/2 tablespoons poppy seeds

DIRECTIONS
Preheat to 350 degrees
Place the diced chicken breasts on the bottom of a 9X13 inch baking dish sprayed with
a nonstick cooking spray. In a bowl combine the soup, sour cream. Pour or spoon misxture
over the chicken. Sprinkle salt and pepper on top.
Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken , salt and
pepper. Drizzle the melted butter or margarine over the cracker/poppy seed layer and
bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5
minutes) let stand a few minutes before serving.

tried this and really liked it!
Sour Cream Chicken Enchiladas
4 Chicken breasts
1 onion, roughly chopped
Salt and pepper, to taste

Boil chicken with onion, salt, and pepper about 15 minutes, or until just cooked through.
Let chicken cool, then cut it into bite sized pieces or shred it, then set aside.

Filling and Sauce
2 TBSP butter
1 small can diced green chilies
1/2 cup finely chopped onion
4 oz cream cheese
8 oz grated cheddar cheese
1 can Cream of Chicken Soup
12 oz. sour cream
1 10 oz can chicken broth
8 flour tortillas

In a small sauce pan, melt butter over med. heat. Add chilies and chopped onion and cook until onions are just ransparent. Remove from heat and add 6 oz. of the cheese, 1/2 the Cream of Chicken soup, 1/2 the sour cream, the cream cheese, and the chicken. Spoon 1/2 cup of this mixture into each tortilla dn roll it up and place it into a 9X13 baking dish that has been sprayed with cooking spray.

In a separate bowl, mix the remaining sour cream, soup, and the chicken broth. Pour this sauce over the tortillas and sprinkle with the remaining cheese. Bake 25-35 minutes at 350 degrees.

Striped delight

35 Oreo Cookies
6 Tbsp. butter, melted
1 pkg (8 oz) Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub Cool Whip thawed, divided
3 1/4 cups cold milk
2 pkg (3.9 oz) Chocolate Instant Pudding

Process:
cookies in food processor until fine crumbs form.
Transfer to medium bowl; mix in butter.
Press onto bottom of 13x9 inch dish. Refrigerate until ready to use.

Whisk cream cheese, sugar & 2 Tbsp. milk in med bowl until blended.
Stir in 1 1/4 cups Cool Whip; spread over crust.

Beat pudding mixes and 3 1/4 cups milk with whisk 2 min,: pour over cream cheese layer.

Let stand 5 min. or until thickened; cover with reamining Cool Whip. Refrigerate 4 hours.

Old fashion soft sugar cookies
Sift together in large bowl:
3 1/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
Add:
1/2 cup soft butter
1 cup sugar1 egg
1 teaspoon vanilla or nutmeg
Beat at medium speed for 2 minutes.
Add:
1/2 cup thick sour cream
sifted flour mixture
Preheat oven to 375-400F degrees.
Beat at low speed until well blended (1 1/2 minutes). Roll out lightly on floured board to 1/4 inch thickness. Cut and sprinkle with sugar.

Put on prepared cookie sheet. Bake about 12 minutes at 375-400 degrees. Let cool. Frost and decorate

March 27, 2009
French Toast
2 Eggs
1 cup Sugar (not a typo!)
1 T. cornstarch
2-3 drops Vanilla
1 c. milk
2-3 pinches nutmeg

Mix together (looks a bit custardy).
Dunk bread into mixture and cook on griddle.
Serve with fresh strawberries and whipped cream, Yum!