Post by Kathy on Oct 24, 2016 23:31:48 GMT
Gunpowder Chicken
My hubby has a really nice gun collection so a recipe named Gunpowder Chicken was perfect for us! Something silly to compare it to, his gun collection!
Nothing silly about the taste as it was delicious! The cream of chicken soup and sour cream gravy was delicious and the crunch of the Ritz crackers as a topping mixed in with the melted butter, Mmmmm, Mmmmm! The poppy seed was the gunpowder!
I was thinking as we were eating about the crunch of the Ritz crackers and I bet this chicken would be delicious with French Fried Onions (from the can) as a topping instead of Ritz! I just may give that a try!
I adapted this recipe from 2 sources, Spark Recipes and Recipes For Our Daily Bread! I made a little from one recipe and a little from the other and a little of my own!
6 thinner boneless skinless chicken breast, cooked
garlic powder, to taste
cracked black pepper, to taste
2 Tablespoons Extra Virgin Olive Oil
1 (10¾ ounce) can cream of chicken soup
1 cup sour cream
1 Tablespoon minced onion, I used dry minced onion
salt, to taste
1 cup melted butter
1 Tablespoon poppy seeds
30 Ritz Crackers, crumbled
Preheat oven to 350°
Season chicken breast with garlic powder and pepper.
Heat olive oil in skillet and cook chicken 6-7 minutes per side or until done and they get a little color.
Spray a 9x13 baking dish.
In a bowl, mix soup, sour cream, onion and salt.
In another microwave safe bowl melt butter completely. When melted add poppy seeds and crushed crackers and mix well.
Lay cooked chicken in baking dish and top with soup mixture. Spread evenly over chicken.
Top with cracker mixture, spreading evenly.
Bake 30 minutes.
