- 3 cups chopped cooked chicken
- 1 (10 3/4-oz.) can cream of chicken soup, undiluted
- 1 (16-oz.) container sour cream
- 3 teaspoons poppy seeds
- 31 round buttery crackers, crushed
- 1/4 cup butter, melted
How to Make It
Combine first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish.
Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
Bake at 350° for 35 to 40 minutes or until hot and bubbly.
Note: For testing purposes only, we used Keebler Town House crackers.