Poppy Seed Chicken

  • 4 chicken breasts, boiled and pulled apart into small pieces
  • 1 c sour cream
  • 2 cans cream of chicken soup (you can substitute one can with cream of mushroom or cream of celery)
  • 1 Tsp poppy seeds
  • 1 sleeve Ritz crackers 
  • 4 Tsp butter, melted
Preheat oven to 350°.

Combine chicken, sour cream, soups and poppy seeds.  Spread into 9 x 13 pan.

In bowl, lightly crush crackers, leaving many larger size pieces. Add melted butter and mix well.  Spread on top of chicken mixture.

Bake for 30 minutes.  Top should be golden brown and crispy.