Poppy Seed Chicken recipe offered

DEAR READERS: I recently had occasion to have lunch in the home of Reta Dohrer, of Oklahoma City. She served a great Poppy Seed Chicken entree and graciously shared the recipe.

POPPY SEED CHICKEN

1½ sleeves (12 ounces) Ritz crackers

¾ cup butter

3 tablespoons poppy seeds

2 cans (10 ounces each) cream of chicken soup

3 cups cooked diced chicken

1 container (8 ounces) sour cream

3 green onions, tops included, chopped

• Crush 1 sleeve of crackers. Melt ½-cup of the butter. Combine with crackers and 2 tablespoons of poppy seeds. Sprinkle over bottom of 9-by-13-inch casserole. Pat down.

• In large mixing bowl, mix soup, chicken, sour cream and green onions. Spread over crumb mixture.

• Mix remaining crushed crackers, melted butter and poppy seeds and sprinkle over top of casserole. Cover lightly and refrigerate overnight. To serve, bake in 350-degree oven 1 hour. Serves 10 to 12.

Melba

DEAR MELBA: One of your readers requested a recipe for Dilly Bread. You shared one, but this one is different.

CHEDDAR DILL BREAD

3¾ cups flour

5 teaspoons baking powder

½ teaspoon salt

½ teaspoon minced dill weed

1/3 cup softened butter

10 ounces grated sharp Cheddar cheese

1½ cups milk

2 eggs, beaten

• Heat oven to 375 degrees.