Recipes from 9 X 13 Fundraiser

Poppy Seed Chicken
(serves 6+)

3 lbs. chicken, cooked and but into bite-sized pieces (1# cooked= slightly more than 3 cups)
(Can be cooked with a little poultry seasoning, bay leaf, salt and pepper, and onion.)

1 can cream of chicken soup

1 1/2 cups sour cream (or more--a 12 or 14 oz. container works well)

1 TBSP poppy seeds

1 1/2 pkgs. of Ritz crackers, crushed combined with
1 stick butter, melted

Place chicken, sour cream, and poppy seeds and spread evenly over chicken. (It has a strange, lumpy consistency when mixed, but it will smooth out when baked. Don't panic.)

Cover with buttered cracker crumbs

Bake at 350 for about 30 minutes or until bubbly.


Scalloped Corn

2 eggs, lightly beaten
1 14.75 ounce can of cream corn
4 oz. of American cheese (or Velveeta) finely cut up
2/3 cup milk
10 saltine crackers, coarsely crushed
2 oz. (3 T.) diced green chile peppers
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. black pepper

In a bowl, mix eggs, corn, cheese, milk crackers, chile peppers, sugar, salt, and pepper.

Transfer to a greased 1 1/2 quart dish or a 9 X 13 pan. Bake uncovered at 350 for 35-40 minutes. Let stand 10 minutes before serving.