Poppyseed Chicken
4 Boneless Skinless Chicken Breasts
12 Ounces Sour Cream
1 Large Can of Cream of Chicken Soup
1/4 Cup Milk
1 Box Bow Tie Pasta
1 Package Ritz Crackers
1/2 Cup Butter
2 Tbsp. Poppyseed
1 tsp. Garlic Powder
Boil Chicken for about 10 minutes or until cooked through. Remove chicken from water and add pasta to the same boiling pot and boil for about 15 minutes. Chop the cooked chicken and add it to a large bowl and mix in soup, milk, and sour cream. Set aside. Place the crackers in a ziploc bag and crumble them up. In a different bowl, melt butter and add the cracker crumbs and poppyseed and garlic powder. Mix together and set aside. Drain Pasta and then add it to the bottom of a glass casserole dish. Pour the chicken and sauce mixture to the top of the pasta and top it with the crumbs. Bake on 350 for 20 minutes. Serve
A trick I learned a long time ago to boost the flavor of boiled chicken - boil it in chicken stock. Of course, this might be overkill for boiling the pasta, but it'd be worth trying.
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