Poppyseed Chicken Casserole

• 6 whole Chicken Breasts
• 1 can 8 Oz. Cream Of Mushroom Soup
• 8 ounces, weight Sour Cream
• 2 packages (rolls Or Sleeves) Ritz Crackers
• 1- 1/2 stick Butter, Melted
• 4 Tablespoons Poppyseeds, Divided

1. Boil chicken breasts for 30 minutes in a large pot.
2. While doing this, combine soup, sour cream and 2 tablespoons of poppyseeds in a large bowl.
3. Mix well.
4. You can also add 1 cup of frozen peas if you like.
5. Cut up chicken into small pieces and mix well with the soup mixture.
6. For the topping, in a large plastic bag, crush the Ritz crackers.
7. In a medium-sized bowl, mix crackers, melted butter, and remaining 2 tablespoons of poppyseeds.
8. Pour the chicken mixture into an 8x11 glass dish and top with the cracker/butter mix.
9. Bake at 350 degrees for 30 minutes.

chicken breasts, cream of mushroom soup, cream, rolls, butter

Taken from tastykitchen.com/recipes/main-courses/poppyseed-chicken-casserole-3/ (may not work)