4 to 6 boneless, skinless chicken breast halves, cut into bite size chunks
1 can cream of mushroom soup
1 can cream of onion soup
1 cup sour cream
1 tablespoon poppy seeds
salt and pepper
plain bread crumbs
1 cup shredded cheese
Spray crock pot with cooking spray. Place chicken chunks into crock and sprinkle with salt and pepper. In a bowl, mix cream soups, sour cream and poppy seeds together until blended. Pour mixture over chicken to cover. Cook on high 4 to 6 hours or low 8 hours. About 15 minutes before serving, sprinkle bread crumbs liberally over chicken mixture, followed by shredded cheese. Put lid back over crock to allow cheese to melt. Serve over rice.
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