Welcome Home, Peabody

Peabody just got a new house!!!! How exciting! I just love new houses...especially the kitchens...and her's looks awesome. To celebrate, she is hosting an open house covered dish. Typically, I 'd bring a dessert to something like this, but this time it'll be a main dish. Poppyseed chicken is one of my mom's favorite company dishes, and I enjoy it, too! However, I don't use it much because it does use two condensed soups and some sour cream...ack! Hint: be sure to put the poppy seeds on...it really does make a difference in the way it tastes! Happy House, Peabody!!! Poppy Seed Chicken

4-6 boneless, skinless chicken breasts, boiled and cubed

1 can 98% fat free cream of chicken soup

1 can 98% fat free cream of mushroom soup

16 oz low fat sour cream (I used fat free b/c that's what I had and it worked; you could also use yogurt)

2 Tablespoons poppy seeds

1 sleeve or less Ritz (or other butter style) crackers, smashed

1/2 stick melted margarine (OR just spray the top with cooking spray, this is what I do now) Preheat oven to 350 degrees F. Prepare chicken as directed - I've found the best way to boil chicken is to put it in the water, bring to a boil for a few minutes (less than five), turn off the heat, and let it sit (covered) for a couple of hours; this produces a VERY tender chicken.

In a 13X9 pan, place the chicken. Stir soups and sour cream together in a bowl. Pour this mixture over the chicken. Sprinkle the crackers over the chicken. Now pour the margarine over the crackers or spray with Pam. Sprinkle the poppy seeds over the dish. Bake for 30-35 minutes or until bubbly. You can also prepare and freeze...just wait to put the crackers and poppy seeds on when you are ready to serve it!