Poppy Seed Chicken Bake
2 pounds boneless chicken breast or thighs 1 can cream of chicken soup 8 oz. carton sour cream 1 TBSP poppy seeds 1 1/2 cups buttery cracker crumbs (Ritz or Townhouse) 1/2 cup melted butter In a large saucepan stew chicken. When cooled, cut in to bite size pieces and place in a 2 quart casserole dish. In a bowl mix soup and sour cream. Pour over chicken. For topping, mix cracker crumbs, melted butter and poppy seeds. Sprinkle over the top. Bake in a 350 degree oven for 30 minutes, or bubbly hot. Enjoy!
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