Poppy Seed Chicken Casserole

• 6 boneless chicken breast halves
• 3 green onions, sliced
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 (8 ounce) cartons sour cream
• 3 tablespoons sherry wine
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup Ritz cracker, crushed
• 1 tablespoon poppy seed
• 1/4 cup butter, melted

1. In large pot, place chicken breast. Cover with water until covered by 2 inches. Bring to a boil, and simmer low for 20minutes. Drain and cool.
2. When chicken is cool, shred or cut chicken into small pieces.
3. In a bowl combine green onions, soup, sour cream, sherry, garlic powder, salt and pepper. Stir well.
4. In another bowl combine crushed crackers, poppy seeds and butter. Mix well.
5. In a greased casserole dish, lay chicken in bottom layer. Next pour soup mixture over top as next layer. Top casserole with cracker mixture.
6. Bake in preheated 350u0b0F oven for 30 minutes.
7. (For do ahead, assemble with all but cracker mixture. Top with cracker mixture before baking. May be made 24 hours in advance and refrigerated. Bring to room temp before baking).

chicken breast halves, green onions, cream of chicken soup, sour cream, sherry wine, garlic, salt, pepper, ritz cracker, poppy seed, butter

Taken from www.food.com/recipe/poppy-seed-chicken-casserole-134538 (may not work)