Minden Press-Herald

Tuesday
Sep 30th

Poppy Seed Chicken recipe passed among friends

Friday the 13th of this month, my daughter, Carol, drove me to see the Podiatrist, Dr. Randolph, in Bossier City. He did surgery on my right toe that has been giving me such misery. That should take care of the problem permanently. Now I have a lovely black fracture shoe to wear that goes well with all colors.  My instructions were that I was to keep the dressing dry and the dressing could not be changed for ten days…makes bathing a real challenge.

After we left and while my toe was still numb, Carol and I did a bit of shopping. She took me to Best Buy to purchase a digital camera. It was a birthday present Mac wanted me to have since my birthday in April (his camera was stolen by a nurse…another story). Then we went to Bossier City’s Target to spend my gift card for a blower to use for the patio, garage and driveway. The Bossier City Target does not carry garden supplies but we had fun shopping for other things while there. I will check with the Shreveport Target at a later date. 

After our shopping spree, Carol’s daughter, my granddaughter, Cassie, joined us for lunch at Applebees. It was a full day and an adventure for me to be able to go shopping someplace other than Wal-Mart or Brookshires.

Believe it or not, the fracture shoe is beneficial in helping me walk. That makes me able to be on my feet longer and do a bit more cooking.  Today I am sharing a recipe that my sister-in-law, Pat Walker, gave to Ava who gave it to me. It was given to Pat by her dear friend, Linda Turvan. It is incredibly easy to prepare, delicious and another keeper.
 
Poppy Seed Chicken
(From the kitchen of Linda Turvan)

6 chicken breasts
8 oz. sour cream
1 (10 1/2 oz.) can Cream of Chicken Soup
1 tube Ritz Crackers
1/2 cup poppy seeds
1 stick butter
 
Cook chicken breasts. Cut chicken in pieces and place in buttered 9X13 inch casserole dish. Mix sour cream and soup; spread over chicken.  Crush crackers and mix with poppy seeds; sprinkle over sour cream/soup mixture.  Melt butter and evenly pour over top of casserole. Bake at 350° for 45 minutes.

 

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