Poppy Seed Chicken

By Jjohnsey

From Cooking With Paula Deen magazine

Ingredients

• 1 TBSP Butter
• 2 (8oz) packages of sliced portabello mushrooms
• 7 cups chopped cooked chicken
• 2 (10 3/4oz) 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
• Hot cooked rice (optional)

Preparation

Step 1

Preheat oven to 375. Spray a 13x9" baking dish with nonstick cooking spray. In a large skillet, melt butter over medium-high heat; add mushrooms 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 aluminum foil, and bake for 15 minutes. Uncover and bake for 10 minutes longer or until bubbly. Serve over rice, if desired.

**I used Ritz crackers