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Poppy
Seed Chicken Casserole
Yield: 12 servings
Prep Time: 13 min
Total
Time: 46 min
Ingredients
Nonstick
cooking spray
2 T
butter
2
cups sliced mushrooms (optional)
4
carrots, diced (optional)
1
onion, diced (optional)
2 C
sour cream
1
cups milk
2
cans of cream of chicken soup
1 T
poppy seeds
7 C
cooked chicken, chopped
Salt
and pepper to taste
2 T
butter, melted
2 C
crushed butter-flavored crackers (Ritz)
Hot
cooked rice, optional
Directions
Preheat
the oven to 375 degrees F. Spray a 13 by 9-inch baking dish with nonstick
cooking spray.
In a
large skillet, melt the butter over medium-heat. Add the mushrooms and other
vegetable, sauté until browned, 7 to 8 minutes. To the skillet, add the sour
cream, chicken soup, milk, poppy seeds, and chicken. Salt and Pepper to taste.
Pour the chicken mixture into the prepared baking dish.
In a
small bowl, combine the melted butter and crackers; sprinkle over the chicken
mixture. Cover with aluminum foil and bake about 15 minutes. Uncover and bake
until bubbly, about 10 minutes longer.
Serve over rice, if desired.
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