This has become one of my favorite casseroles ever! And, if you use a rotisserie chicken, it's probably one of the quickest and easiest ones to make, too. The only thing this casserole needed was more of it! My husband was left alone with the leftovers and I never saw another bite of it. I miss it already! I made this for a large gathering in December and I've have several requests for the recipe since then. So, be prepared to share.
Poppy Seed Chicken Casserole
1 whole chicken, cooked and shredded
2 cans cream of chicken soup
1 cup sour cream
1 sleeve buttery crackers, crushed
1/4 cup margarine or butter, melted
1 tsp. poppy seeds
Place the chicken in a bowl. Add the soup and sour cream, blend well. Spread into a greased 9"x13" baking dish. In a separate bowl, stir together the crushed crackers, melted margarine, and poppy seeds. Sprinkle over the chicken mixture. Bake at 350 degrees until bubbly, about 35-40 minutes.
Add two cans of cream of chicken soup.
Add the sour cream and blend well.
Sprinkle the poppy seeds into the crushed crackers and melted margarine. I have Food Lion brand poppy seeds and they were fairly cheap. I bought them in the spice section of the store. I store them in the refrigerator and they seem to last forever!
If you're feeding a large crowd (or my husband), add more chicken and an extra can of soup to stretch it.
Linked to: Gooseberry Patch's Recipe Round-Up