Poppy Seed Chicken

• 2 large or 3 small chicken breasts, cooked, boned and cut up
• 1 can cream of chicken or cream of mushroom soup
• 1 (8 oz.) carton sour cream
• garlic powder, salt and pepper to taste
• 1 medium onion
• 2 sticks chopped celery
• fresh mushrooms (optional)
• 1 1/2 c. Pepperidge Farm cornbread stuffing
• 1 Tbsp. poppy seed
• 1/2 stick melted butter or margarine

1. Saute onion and celery.
2. Combine chicken breasts, cream of mushroom soup, sour cream, garlic powder, salt, pepper and onion-celery mixture and pour into shallow greased 1 1/2-quart baking dish.
3. Add fresh mushrooms, if desired.
4. Top with Pepperidge Farm cornbread stuffing.
5. Mix poppy seed and 1/2 stick melted butter or margarine and spread on casserole.
6. Bake at 350u0b0 for 30 minutes.

chicken breasts, cream of chicken, sour cream, garlic, onion, celery, mushrooms, cornbread stuffing, poppy seed, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581106 (may not work)