3 cups cooked chicken, shredded or diced
1 can (10-3/4 oz) cream of chicken soup
1-1/2 cups sour cream (light is fine)
1 TBS poppy seeds
1 sleeve of Ritz crackers, crushed
4 TBS. butter, melted
1. In bowl mix soup and sour cream together until well blended; add chicken. Put in a greased 9x9 inch pan.
2. In a large Ziploc bag, crush crackers, add poppy seeds and melted butter. Seal bag and toss together. Sprinkle over chicken mixture.
3. Bake at 350℉ for 30 minutes. Serve over cooked rice.
Oh my gosh! I made this for my family this week and it was a huge hit! next time I make it I'm going to have to double it. Thanks for sharing!!
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