Poppy Seed Chicken Casserole

Submitted by: Amy Wilhoite

Makes: 9x13-in. pan

• 4 c. cooked boneless chicken breasts, cubed
• 2 (10-3/4 oz) cans condensed cream of mushroom (or chicken) soup
• 1 (pint) sour cream
• 2 "tubes" Ritz crackers, crushed
• 1/2 c. butter, melted
• 2 T. poppy seeds

Stir together: chicken, soup, and sour cream. Pour into a greased 9x13-in. baking dish.

In a bowl, stir: crackers, butter, and poppy seeds. Sprinkle over casserole. Bake at 350ºF for 30 minutes, or until warm in center.

The Hostess: "I first had this dish at Amy's house. I couldn't believe how easy/simple it was to make, and it tastes heavenly."

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