Lemon Pepper Chicken Casserole

• 6 to 8 boneless and skinless chicken breasts
• Lemon pepper seasoning
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
• 8 oz. sour cream
• 1 c. green peas
• 35 (1 roll) Ritz crackers, crumbled (or similar crackers)
• 1 tsp. poppy seed
• 1/3 c. melted butter or margarine

1. Preheat oven to 350 degrees.
2. Sprinkle the chicken breasts with lemon pepper seasoning.
3. Place in shallow baking pan that has been coated with cooking spray.
4. Bake until fork tender. This usually takes about 20 to 25 minutes. Remove the chicken from the pan and cut into bite-size pieces.
5. In a large bowl, combine the soups, sour cream, green peas, and chicken. Mix well.
6. Spoon into casserole dish. Combine the crackers, poppy seeds and melted butter. Mix well and sprinkle over top of casserole. Bake until bubbly. This will probably take about 25 minutes.

chicken breasts, lemon pepper, cream of chicken soup, cream of mushroom soup, sour cream, green peas, roll, poppy seed, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100608 (may not work)