Poppyseed Chicken
2 lbs. boneless chicken breasts - cooked and cubed
2 cans cream of chicken soup
1 - 16 oz. container of sour cream
2 Tablespoons of Poppyseeds
1 sleeve ritz crackers- crushed
white rice - prepare 8 servings for whole recipe.

Combine soup, sour cream, and poppyseeds. Mix in chicken. Put in 9 x 13 greased pan. Top with crushed crackers. Bake 30-45 minutes at 350 degrees or until hot and bubbly. Serve over or stir in rice. serves 8.

My favorite way to saute chicken -

In a heavy bottom pot - you want to turn the heat on Medium high to high. Let it heat up for about 4 - 5 minutes. Add a few tablespoons of EVOO then add the chicken to the pot. It will sizzle instantly - if it does not your pot is not hot enough. I cut my chicken into tiny pieces so they cook pretty fast I contantly move my chicken for about 4 -5 minutes and it is done. I love the brownness that my dutch oven adds to chicken when I saute it this way.