Poppyseed Chicken

This is my new favorite way to cook and store chicken.
One day I'll learn how to can chicken and then that, I'm sure
will be the best way to store chicken, but for now this will do!
Buy your chicken breast on sale.
Throw in crockpot with a little olive oil, salt and pepper.
Put on High for 3-4hrs.


When done in the crock pot, the chicken is super tender and just falls apart!
Shred it or chop it up!


Measure out how much chicken you want per bag ( I did 2 Cups)
and throw in freezer!

Now you have plenty of chicken on hand to make any chicken dish last minute!
Such as this Poppyseed chicken. I had never had this before until I moved into my current
ward where this is a very popular dish. I have a similar recipe for Ritz chicken which requires dipping whole breasts in milk,
crackers and butter. This to me, is easier to make and eat and is just as good if not better. This makes a lot!
No picture because I'm lame. Next time I make it I'll be sure to post a picture!

Poppyseed chicken
6-8 boneless skinless chicken breasts - cooked & diced
3 (10 3/4 oz.) cans cream of chicken soup
1 (16-oz) tub of sour cream
2 tubes of Ritz crackers
1 Tbsp. poppy seeds
1 stick butter - melted
Layer chicken in bottom of 9 x 13 pan. Combine soup & sour cream in a bowl and spread over chicken. Put Ritz crackers in a Ziploc bag and crush with a rolling pin. Add poppy seeds to Ziploc and shake well. Add butter to crackers and shake to coat everything. Spread cracker mixture to top of soup mixture. Bake in a 350 degree oven for 30 mins. Serve over cooked rice