This casserole is one of my favorites to bring to friends who are sick or just had a baby. It is super easy and oh, so comforting!
5 cups chopped COOKED chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
- Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
2 comments:
I truly love this delicious casserole and if it wasn't so fattening I think we would eat it for dinner every night. I'm making it for a friend who needs a little comfort tomorrow and I hope she loves it just as much!
Jessie, you are so talented. My whole family uses your blog recipes all the time!! :) I made this chicken in a lower fat and lower dairy version in a crock pot. I skipped the cream of mushroom soup and the sour cream by using Imagine Organic Portabello Mushroom soup (soup in a box in the organic section). I thickened the sauce with a little butter and flour. So good!
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