Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

Ingredients:

4 chicken breasts, cooked

1 (10 3/4-ounce) can cream of chicken soup

1 (8-ounce) carton sour cream

2 cups crushed Ritz Crackers

2 tablespoons poppy seeds

1 stick margarine, melted


Directions:

Dice or shred chicken. In a separate bowl, mix soup and sour cream; add chicken. Spread in 2-quart casserole dish. Combine crackers and poppy seeds with melted margarine, and sprinkle over chicken mixture. Bake at 325 degrees for 25 minutes or until bubbly.

Scalloped Tomatoes

Scalloped Tomatoes

Ingredients:

1 medium sweet onion, peeled and sliced

Salt and pepper

1 stick butter, divided

1 cup milk

1/4 cup plain flour

3 ripe tomatoes, sliced

1 1/2 cups breadcrumbs


Directions:

Add sliced onions to a skillet; salt and pepper to taste. Add 1/2 stick butter and cook over medium-low heat until onions are soft (not brown). Layer onions in a glass baking dish. Melt remaining 1/2 stick butter in small saucepan over medium heat. Add milk and heat. Whip in flour and heat until thick; remove from heat. Whisk in 1/3 cup water (omit if sauce is not thick) and 1 teaspoon salt, set aside. Layer tomato slices over onion and cover with white sauce. Top with breadcrumbs and bake at 350 for 40 minutes.