5 cups chicken, cooked and cubed
1 cup sour cream
2 cans cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 sleeves)
1/2 cup melted butter
1 T poppyseeds
1 tsp minced garlic
pepper to taste
Preheat oven to 350 degrees.
Placed cubed chicken in a 9x13 casserole dish.
Stir together the soup, sour cream, garlic, and pepper. Pour over chicken.
In seperate bowl, stir together the melted butter, crackers and poppyseeds. Sprinkle over the chicken and sauce.
Bake for 30 minutes in the preheated oven, or until the top is brown and sauce is bubbly. Serve over rice or potatoes.
*Since it makes quite a bit sometimes I divide it in two and put frozen hash browns, then chicken, sauce and cracker topping and bake for about 45 minutes. Makes an easy one dish meal and one to freeze or give away.
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