instant chicken bouillon
onion powder
2 sticks butter, for separate use
family size cream of chicken soup
32 oz. Sour cream
½ T. sugar
3 rolls of Ritz crackers
2 T. poppyseeds
Place chicken breasts in extra large casserole dish. Sprinkle with bouillon and onion powder. Bake at 375 until done, about ½ hour. Cut into bite size pieces and return to casserole dish, mixing cut up chicken with juices.
Melt 1 stick of butter in large saucepan. Add cream of chicken soup and heat through. Add sour cream. Stir until bubbly. Sprinkle with sugar. Pour over chicken in casserole dish and mix around. In separate bowl, mix one stick of butter. Add crushed Ritz crackers and poppyseeds. Sprinkle this mixture over chicken. Bake at 350 for ½ hour to 45 min. or until bubbly. Serve over rice.
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