Poppyseed Chicken Casserole

• 3 whole Chicken Breasts
• 8 ounces, weight Noodles (not Spaghetti)
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 8 ounces, fluid Sour Cream
• 1 Tablespoon Poppyseeds
• 1 package (about 4 Oz. Sleeve) Ritz Crackers
• 1/2 sticks Butter, Melted

1. Begin by cooking your chicken breasts.
2. I like to saute them in a pan for a while, let them rest for at least 5 minutes to lock in the juices and then dice them up.
3. While the chicken breasts are cooking, boil your noodles 8 to 10 minutes or until al dente.
4. I use anything from macaroni noodles to rotini pasta, so its totally up to your preference.
5. Combine soup, sour cream, and poppy seeds in a mixing bowl.
6. Add chicken and noodles and put in a baking dish.
7. I usually use a 9x11 dish.
8. Top with crushed Ritz crackers and melted butter.
9. Bake at 350F for 3o minutes or until golden brown and bubbly.

chicken breasts, weight noodles, cream of chicken soup, poppyseeds, crackers, butter

Taken from tastykitchen.com/recipes/main-courses/poppyseed-chicken-casserole-4/ (may not work)