POPPY SEED CHICKEN ( Butchie & Sheila McCabe )

By LADONMANK

Ingredients

• 2 ) 2 (8 oz.) pkgs. sliced portobello mushrooms
• 3 ) 7 cups cooked chicken
• 4 ) 2 (10 3/4 oz.) cans cream of chicken soup
• 5 ) 2 cups sour cream
• 6 ) 1 cup slivered almonds, toasted
• 7 ) 1 teaspoon poppy seeds
• 8 ) 4 tablespoons butter, melted Edit Delete
• 9 ) 2 cups crushed Ritz crackers
• 10 ) hot cooked rice (optional

Preparation

Step 1

Preheat oven to 375. Spray a 13x9 inch baking dish with nonstick cooking spray. In a large skillet, melt 1 tablespoons butter over medium-high heat; add mushrooms, and saute for 7 to 8 minutes 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 3 tablespoons 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.