Most Poppyseed Chicken recipes call for cream of chicken soup. I don’t like the stuff, so I just add more sour cream and leave it out.
Poppyseed Chicken
4 chicken breasts, cooked and shredded
16 ounces sour cream
4 ounces cream cheese
2 sleeves Ritz crackers, crushed
1 stick butter, melted
1 tablespoon poppy seeds
Preheat oven to 350°. Spray a 13×9 pan with cooking spray.
In a large bowl, combine the chicken, sour cream, and cream cheese.
In a separate bowl, combine the crackers, butter, and poppy seeds.
Press 1 cup of the cracker mixture into the bottom of the pan. Add chicken mixture on top of the crackers, and top with remaining cracker crumbs.
Bake at 350 for 30-40 minutes, until crackers are browned and filling is bubbly.
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