Chicken Casserole

• 6 chicken breasts, cooked, boned and cut up
• 1 (7 oz.) can sliced mushrooms
• 1 (15 oz.) can artichoke hearts, cut up
• 1 can sliced water chestnuts
• 1 can bamboo shoots, cut up
• 1 (10 oz.) pkg. frozen peas, thawed (or you can use green beans)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 1/2 pt. sour cream
• 1/3 c. sherry
• salt and pepper as desired
• 40 to 45 round buttery crackers, crumbled
• 3 Tbsp. poppy seed
• 6 Tbsp. melted butter

1. Put chicken on bottom of well-greased 9 x 12-inch casserole. Layer next 5 ingredients.
2. Mix soups, sour cream, sherry, salt and pepper and pour over chicken and vegetables.
3. Top with cracker crumbs mixed with poppy seed.
4. Drizzle melted butter over crumbs. Bake at 350u0b0 for 30 minutes or until bubbly.
5. May be prepared a day ahead or even frozen to use when needed.

chicken breasts, mushrooms, hearts, water chestnuts, bamboo shoots, frozen peas, cream of chicken soup, cream of mushroom soup, sour cream, sherry, salt, buttery crackers, poppy seed, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346085 (may not work)