Cracker Chicken

This recipe originated from a Pittsburgh Steeler's cookbook that my husband had when we met. The cookbook is full of favorite recipes from the "Steel Curtain" days. I do not have it readily available at the moment, but when I do find it, I will let you know which player's spouse had shared the original recipe of "Poppy Seed Chicken".

I started making this recipe when the kids were young and soon found that poppy seeds are expensive! So, I tweeked the recipe a little. It is the most requested special birthday dinner from daughter and now son. When they see me putting this together, they always exclaim "YES! It's Cracker Chicken night!".

The Recipe

2 Boneless Chicken Breast halves, cooked and cut in bite-sized pieces
1 can Campbell's Cream of Chicken Soup
1 (8 oz.) container sour cream
3 Tbsp. butter, melted
1 sleeve Ritz Crackers, Crushed (in sleeve)

Cook Chicken Breast. If you have left over chicken, this works well too. Place cut chicken in bottom of 9x13' pan.

In separate bowl, combine soup and sour cream. Crush crackers in their sleeve (makes easy for clean up!). Pinch off about a 1/4 of the sleeve(will use this as topping) and pour the remainder in the soup mixture. Melt butter and pour about 2 Tbsp. in the soup/cracker mixture (keep last Tbsp for top). Mix all together.  Spoon mixture over the chicken and spread out to cover chicken. Top with remaining crushed crackers and melted butter.

Bake in preheated 350' oven for 30 minutes. Serve over rice.

** I have used many combinations with this versitle recipe! If I do not have Crm. of Chicken soup, I have substituted Cream of Mushroom. No Ritz? I've used Town House or Club Crackers. No butter? I've used margarine. We like to eat this over rice, but you can also serve over egg noodles if you prefer that. We also like to have with peas, but again, any vegetable will do.

Crockpot Macaroni & Cheese

As the holiday approaches, I make sure to keep this recipe handy for an easy, quick meal. The past two years, I have made this dish the day AFTER Christmas Day when the house has had a chance to play with all the new toys and I don't have to think about what to make. Add a green salad and you are good to go!

This recipe comes from Paula Deen, quick and very, very yummy!

The Recipe:

1/2 Stick butter
2 Cups Sharp Cheddar, shredded (I use white cheddar)
1 Can Cheddar Cheese soup ( I use Campbell's)
1/2 tsp. ground mustard
1/2 tsp. salt & pepper
1 Cup milk (I use skim)
1/2 Cup sour cream
3 eggs, beaten
2 Cups cooked elbow macaroni (measure out dry)

Cook macaroni according to package directions. Lessen cooking time by 1-2 minutes so pasta is not too soft. While pasta is cooking, prepare rest of recipe.

In saucepan, melt butter then add shredded cheddar. Stir until melted together. Add to crockpot. Stir in soup. Add sour cream. Stir well. Add mustard, salt & pepper (I found 1/2 tsp was a little much, so I just add a few shakes), milk and eggs. Mix well.

Add drained, cooked macaroni and stir well.

Cook on low 3 hours. Last 30 minutes of cook time, add a little (1/2 Cup) of shredded cheddar to top. DO NOT STIR. Cover and cook rest of time.

My husband likes to add a few drops of Tabasco sauce for a little kick before digging in!