Poppy Seed Chicken

By á-2700

Paula Deen

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.