Tuesday, July 14, 2009

Lemon Lake and Poppyseed Chicken

Today was a good day! After a long morning of cooking, cleaning and trip packing, the kitchies took the afternoon and went to Lemon Lake. One of my favorite spots around, it's a beautiful, mostly boat free, reservoir made for sunbathing and relaxing in an inter-tube. We may or may not have taken a bag full of cookies along for the ride. We're back in action now, serving out some incredible Poppy seed Chicken made by the lovely Sharley. The cooks even got called out for high-fives twice in one meal for the chicken and the dessert!!! Sounds like you should be here too! If you're not in the area however, you can make it yourself:

8 oz. Ritz crackers crushed
2 T. poppy seeds
1 c. butter melted
6 chicken breasts cooked and cubed
2 (10 3/4 oz) cans of cream of chicken
1 (8 oz.) sour cream
salt and pepper to taste

In a medium bowl, mix crushed crackers, poppy seeds, and melted butter. Spray bottom of a 9x13 pan with cooking spray. Reserving 3/4 cup of cracker mixture, cover bottom of pan with remaining cracker mixture. In a large bowl, combine cooked chicken, soup, sour cream, salt and pepper. Spread over cracker layer. Top with reserved cracker mixture. Cover with foil. Bake at 350 degrees for one hour!! Enjoy.

One a side note, your dish will be much smaller than our own. Tonight alone we've served out eight 25"x18" pans to over 200 people! We used 28 rolls of Ritz, 2 cups of poppy seeds, 14 cups of butter, 80 pounds of diced chicken, 500 ounces of cream of chicken, 10 pounds of sour cream!

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