Poppy Seed Chicken
-adapted from Cheryl O.-
6 chicken breasts, cooked and shredded
1 ½ c. light sour cream
1 can cream of chicken soup
2 tubes Ritz crackers, crushed finely
½ c. butter, melted
2 T. poppy seeds
Mix sour cream and soup together. Add chicken and stir until combined. Place in 9x13 pan.
In a separate bowl, combine crackers, melted butter, and poppy seeds. Sprinkle on top of chicken. Bake uncovered for 30 minutes at 350 degrees.
Serve over warm, buttered pasta.