I started with Allison Cravey's recipe & tweaked it a little.
Poppyseed Chicken Casserole
6 skinless, boneless chicken breast halves, shredded (or leftover turkey!)
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
salt and pepper to taste
1 sleeve ritz crackers, crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
salt and pepper to taste
1 sleeve ritz crackers, crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted
Preheat to 350 degrees F. Grease 9x13 pan. Place chicken in pan.
In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes, remove foil for the last 5 minutes.
Some time I'll make it & post pics.
Happy Thanksgiving!
~ Alison
In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes, remove foil for the last 5 minutes.
Some time I'll make it & post pics.
Happy Thanksgiving!
~ Alison
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