Poppy Seed Chicken

By á-48896

Recipe courtesy Paula Deen
Total Time: 46 min
Prep: 13 min
Cook: 33 min
Yield: 5 servings
Level: Easy

Ingredients

• Nonstick cooking spray
• 1 tablespoon butter
• 1 (8-ounce) packages sliced portobello mushrooms
• 1 cups sour cream
• 1 (10 3/4-ounce) cans cream of chicken soup
• 1/2 cup slivered almonds, toasted
• 1/2 tablespoon poppy seeds
• 3 1/2 cups chopped cooked chicken
• 1/2 tablespoon butter, melted
• 1 cups crushed butter-flavored crackers
• Hot cooked rice, optional

Preparation

Step 1

Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.

In a large skillet, melt the butter over medium-heat. Add the mushrooms and saute until browned, 7 to 8 minutes. To the skillet, add the sour cream, chicken soup, almonds, poppy seeds, and chicken. Pour the chicken mixture into the prepared baking dish.

In a small bowl, combine the melted butter and crackers; sprinkle over the chicken mixture. Cover with aluminum foil and bake about 15 minutes. Uncover and bake until bubbly, about 10 minutes longer. Serve over rice, if desired.