5 c. chopped cooked chicken
1 (10.5-oz.) can condensed cream of mushroom soup
1 c. sour cream
1 ½ c. crushed buttery round crackers
1 tsp. poppy seed
½ c. butter, melted
Preheat oven to 350 degrees. Place the chicken in a 9 x 13-inch baking dish. In a medium bowl stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl stir together the crushed crackers, poppy seed and melted butter. Sprinkle over the chicken and sauce. Bake for 30 minutes in preheated oven until the top of the casserole is browned and the sauce is bubbly.