Poppyseed Chicken

 

4 chicken breasts, cooked and shredded

8 ounces sour cream

4 ounces cream cheese

1 can cream of chicken soup

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, cream cheese, and cream of chicken soup.  

 

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.