1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups sour cream (low fat works)
2 cups cooked and cubed chicken
1 (8 ounce) box of Ritz crackers, crushed
1/2 cup butter or margarine, melted
1 tablespoon poppy seeds
Heat Oven to 350 F
Mix soup and sour cream. Add Chicken.
Mix crackers with butter and poppy seeds. Divide cracker mixture in half and mix one half with the chicken mixture. Spread half of the remaining cracker mixture in a greased 9x13 pan. Spread chicken mixture over cracker crumbs. Put remaining cracker mixture on top. Bake, uncovered, 30 minutes.
From "Remedies for the 'I Don't Cook' Syndrome"
- Catherine B.
- Comfort Foods
- cooking group
- Erin Dyal
- Heather Gillespie
- Kerri J
- main dish
- Mali S
- Mandy V.
- Sarah Howard