1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cups sour cream
3 cups cooked chicken, diced
1 cellophane sleeve of Ritx crackers, crushed
1 Tbsp. poppy seeds
4 Tbsp. butter, melted
Rice for serving
Preheat oven to 350 degrees. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken. Spread chicken mixture into a 9 x 9 baking dish. In a large resealable bag, crush crackers. Add poppy seeds and butter to bag and seal. Toss to coat. Sprinkle cracker mixture over chicken. Bake at 350 for 30 minutes. Serve over cooked rice.
Serves 4-6
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