Poppy Seed Chicken

Poppy Seed Chicken

1 1/4 - 1 1/2 pounds cooked chicken, shredded
1 16 ounce container sour cream
2 cans cream of mushroom soup
3 T. butter
1 sleeve Ritz style crackers, crushed
2 T. poppy seeds

Heat oven to 350. Spray casserole dish (see notes) with Pam. Place cooked chicken in the dish.

Combine sour cream and cream of mushroom soup and place over chicken, spreading evenly.

Melt the butter in a medium skillet. Remove from heat, add the cracker crumbs and poppy seeds and stir to combine. Pour over sour cream mixture in casserole and spread evenly.

Bake for 45 minutes or until bubbly and heated through.

Serve over cooked rice.

Notes:
I used an 8 1/2 by 10 inch casserole dish. You could easily use something larger, but not smaller.

This is one of our favorite super easy dishes.