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 Ritz crackers, crushed
1 Tbsp. poppy seeds
4 Tbsp. butter, melted
Preheat oven to 350 degrees. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken. Spread creamy chicken mixture into a 9 x 9 baking dish. In a large resealable bag, cruch crackers. Then add poppy seeds and butter to bag and seal. Toss to coat. Sprinkle cracker mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over cooked rice.
Serves 4-6
* I usually double the recipe and bake it in a 9 x 13 pan.
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