Serves: 4 | Prep: 5 min | Cook: 30 min | Ready: 35 min
3 c. cooked shredded chicken breast meat
1 can (10.75 oz) cream of chicken or cream of mushroom soup
1 c. sour cream
2 sleeves of Ritz crackers, crushed
1 stick (1/2 c.) butter, melted
2 T. poppy seeds (optional)
This delicious dish comes from my sista from another Mother. As of today, we have been bff’s for more than 55 years. There is not a topic in life that we have not discussed, usually at 4 am while eating chocolate. Love her to the moon back.
Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 1. quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
Serve with a green vegetable (I generally serve with fresh steamed broccoli)