Down On The Farm Chicken Casserole

• 1 (30 ounce) package frozen hash browns, thawed
• 1 (10 1/2 ounce) can cream of celery soup
• 1 cup sour cream (light may be used)
• 1/2 cup grated onion
• 2 tablespoons diced pimentos
• 1 cup shredded cheese
• 1 cooked boneless skinless chicken, shredded (store bought rotissere chicken works great)
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup sour cream
• 36 Ritz crackers (crushed, 1 sleeve )
• 1 tablespoon poppy seed
• 1/2 cup butter, melted

1. Preheat oven to 375.
2. Hashbrown layer-.
3. mix hashbrowns, cream of celery soup, 1 cup sour cream, onion, pimento, and cheese.
4. Layer this mixture in a 15 x 11 inch casserole dish.
5. Chicken layer-.
6. Mix chicken, cream of chicken soup, cream of mushroom soup, 1 cup sour cream.
7. Spread this over the Hash brown layer.
8. Crumb Layer-.
9. Mix crushed crackers, poppy seeds, and melted butter.
10. Spread this on top of the Chicken layer.
11. Bake for 30-45 minutes (depending on your oven) until the cumb layer is brown and the center is bubbly.

cream of celery soup, sour cream, onion, pimentos, shredded cheese, chicken, cream of chicken soup, cream of mushroom soup, sour cream, crackers, poppy seed, butter

Taken from www.food.com/recipe/down-on-the-farm-chicken-casserole-276562 (may not work)