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Saturday, February 24, 2007

chicken poppyseed casserole

2 c. cooked chicken chunks
2 cans cream of chicken soup
1 c. sour cream
Ritz cracker crumbs
Poppyseeds

Mix sour cream and soup. Pour over chicken in casserole. Sprinkle with crumbs and poppyseeds. (Can pour melted butter over crumbs.) Bake at 350 degrees for 30-40 minutes.

3 comments:

Becca said...

I just linked to your site, and this post, from the Tangled and True blog. My family loves this same casserole, but I make it with Pepperidge Farm Seasoned Stuffing Mix on top, instead of Ritz crackers. So good! I'm excited to check out the rest of your blog.

Cori said...

Hello,
I am making this and was wondering if you add water to the cream of chicken/sourcream mixture?

i'm kelly said...

i've never added water, but if you're worried about it being too thick, i'm sure it wouldn't hurt!