Poppyseed Chicken

 8 oz mushrooms, chopped

2 cups cooked chopped chicken

toasted sliced almonds

1 (16 oz) sour cream

poppyseed

salt and pepper to taste

2 cans cream of chicken soup

2 sleeves Ritz crackers, crushed

1/4 tsp melted butter

 

Saute mushrooms and toast almonds seperatly.  Mix together together all ingredients.  Mix crackers and butter and use for a topping.  Spray a 13x9 pan and add chicken mixture and sprinkle with topping.  Bake in a 375 degree oven for 15 minutes covered with foil and then uncover the foil for another 10 minutes.

* Served with white rice 

Recipe: Paula Dean