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Ingredients
- 1 Tbsp. butter
- 2 (8-oz) pkgs. sliced portobello mushrooms
- 7 cups chopped cooked chicken
- 2 (10 3/4 oz) cans cream of chicken soup
- 2 cups sour cream
- 1 cup slivered almonds, toasted
- 1 Tbsp. poppy seeds
- 3 Tbsp. butter, melted
- 2 cups crushed butter-flavored crackers (Ritz)
- Hot cooked rice (optional)
Details
Servings 10
Preparation
Step 1
Preheat oven to 375. Spray a 13x9 inch baking dish with nonstick cooking spray. In a large skillet, melt butter over medium-high heat; add mushrooms and saute for 7-8 mins. or until browned. Remove from heat.
In a large bowl, combine mushrooms, chicken, chicken soup, sour cream, almonds and poppy seeds. Pour chicken mixture into prepared baking dish.
In a small bowl, combine melted butter and crackers; sprinkle over chicken mixture. Cover with aluminium foil; and bake for 15 mins. Uncover and bake for 10 mins. longer or until bubbly. Serve over rice if desired.
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