Reader Recipe: Poppy Seed Chicken Casserole
1 can chicken (I use Kirkland brand)
1 can Cream of Chicken soup
1 c. sour cream powder
1 c. water
1 sleeve Ritz crackers, crushed
4 T. butter
1 T. poppy seed, plus more for top
1/8 t. garlic salt (optional)
Preheat oven to 350 degrees. In a bowl, mix the sour cream powder and water to make sour cream. Mix in soup, garlic salt, and poppy seed. Stir in chicken. In another bowl, melt butter and add crushed crackers. Stir. Put 1/3 of cracker mixture in a layer on the bottom of a casserole dish (8 x 11 works well). Spoon the chicken soup mixture on the crackers. Put the remainder of the crackers on top. Shake some poppy seeds on top. Bake 25-30 min. or until edges are bubbly and crackers are beginning to golden. Serve over cooked rice. You can add more or less poppy seeds and crackers/butter depending on how crunchy you like it.
