last week wrap up.

I ALWAYS look forward to the first Tuesday of every month. My high school girlfriends {the local ones} and I get together to have dinner, girl talk, and swap recipes {since most have serious boyfriends/fiances/ or husbands, we decided it's a good idea to start accumulating them}.

Each month a different girl picks a restaurant in Norman, OKC, or Edmond. We've been to:
Senior Tequila
GOGO Sushi
Iron Star
Bravo

Jenny {in town from England} finally got to join us! She picked a brand new restaurant called The Shack. It's a new cajun cuisine restaurant, which we were super excited about!

IT'S CRAWFISH SEASON!

The service wasn't as fabulous as the crawfish, but they have only been open a few weeks so I'll cut them some slack!

I don't think we've had a dinner since the first one that we've all brought a recipe {we live hectic lives!}, but this month I received one for a Mexican 7 layer dip and this one:

POPPY SEED CHICKEN

4 chicken breasts

1 can cream of chicken soup

1 can cream of mushroom soup

1 (8oz) container sour cream

2 cups crushed Ritz crackers

1 stick melted butter

poppy seeds

Boil Chicken breasts and shred chicken into small pieces. 

Combine soups and sour cream. Add chicken to mixture. 

Spread into greased 9x13inch glass dish. 

Cover with crushed crackers and pour melted butter on top. Sprinkle poppy seed over entire casserole. Bake for 30-50 minutes at 350°. 

**Could serve over white rice!

Can't wait to make this!

Counting down to June!