Poppy Seed Chicken Casserole

I always like a new chicken casserole like recipe. It was a great variation and I had everything to make it in the pantry. The 15 month old ate two helpings, so even the little ones will like it. Enjoy!

Ingredients

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 cans condensed cream of chicken soup

1 tsp Worchestire sauce

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Directions:

Preheat oven to 350 degrees.

Cook chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. Stir in the worchestire, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Serve as casserole with veggies, or over rice.


Tips from a Kitchen of Reality:
- I used cream of mushroom soup because that is what I had and less butter on the cracker topping.
- It was a little saucy but I didn't have quite enough chicken in it... so I will have to adjust for this next time. But the flavor was great.