Revised:
6-8 chicken breasts, cooked and shredded
2 - cans of cream of chicken soup (or cream of mushroom soup)
1 (16 oz..) container of sour cream (sometimes I use a 24oz container)
1-3 rolls of Low Sodium Ritz crackers, crushed
2 tablespoons of poppy seeds
1 stick melted butter
Add the shredded chicken to a large bowl. Mix with soup, poppy seeds, a little of the melted butter, ground pepper, a roll of crushed ritz crackers-optional, and sour cream. Pour into a 9x13 baking dish. Add 1-2 rolls crushed ritz crackers to the melted butter and sprinkle over the top of chicken mixture. (optional: sprinkle 1 tablespoon of additional poppy seeds over the cracker topping)
Bake at 350 degrees for 30 minutes.
2 - cans of cream of chicken soup (or cream of mushroom soup)
1 (16 oz..) container of sour cream (sometimes I use a 24oz container)
1-3 rolls of Low Sodium Ritz crackers, crushed
2 tablespoons of poppy seeds
1 stick melted butter
Add the shredded chicken to a large bowl. Mix with soup, poppy seeds, a little of the melted butter, ground pepper, a roll of crushed ritz crackers-optional, and sour cream. Pour into a 9x13 baking dish. Add 1-2 rolls crushed ritz crackers to the melted butter and sprinkle over the top of chicken mixture. (optional: sprinkle 1 tablespoon of additional poppy seeds over the cracker topping)
Bake at 350 degrees for 30 minutes.
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