chicken casserole with sour cream and Ritz crackers

This is a simple casserole from the 70s. It has a creamy taste, with poppy seeds and Ritz crackers adding flavor. The less processed meat products can be replaced with boneless skinless chicken breasts. I like it, make it a couple times a year. You can use it as a recipe for leftover turkey meat too, I've done that and none of the turkey meat went to waste, which is good.

• 2 tbsp poppy seeds

• 1 whole chicken-cooked and taken off bone in large pieces or 4 chicken breasts cooked and torn in pieces

• 8 oz sour cream

• 1 can cream of chicken soup

• 1/4 C butter

• 1/3 box crumbled Ritz crackers

• Salt

• Pepper

1. Preheat the oven to 350.

2. Tear apart the chicken meat.

3. Mix the sour cream and the undiluted can of soup in the casserole dish.

4. Add the chicken and stir it into the sour cream mix. Season to taste with salt and pepper.

5. Melt the butter in a skillet over medium heat. Saute the crumbled crackers. They scorch easily, so stir frequently.

6. Sprinkle the sauteed Ritz crackers over the chicken mixture in the casserole dish.

7. Sprinkle poppy seeds on top.

8. Bake the casserole in the oven for 30 to 40 minutes.

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