Poppy Seed Chicken Casserole
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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