5 cups chicken breast, cooked and cubed
1 can cream of mushroom soup
1 cup sour cream
2 packages ritz crackers
1 teaspoon poppy seeds
1/2 cup butter, melted
Notes / Directions:
Preheat oven to 350. In a sauce pan, heat cream of mushroom soup and sour cream on medium heat while stirring constantly. Make sure to scrape the bottom to prevent burning. Remove from heat and add poppy seeds. Set aside. In a greased 9x13 pan, spread cooked chicken evenly. Pour cream of mushroom mixture over the chicken. You may want to stir it a little to make sure the chicken is evenly coated.
Before opening the crackers, place a hand on each end of the package and firmly and slowly smash the crackers. Pour cracker crumbs into a bowl and pour melted butter over the top. Toss around until butter is well incorporated. Sprinkle over the top of the chicken.
Cook for 25 minutes until hot and bubbly.