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Southern Poppy Seed Chicken Casserole

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 1 (10¾-ounce) can original cream of chicken soup
  
• 1 (10¾-ounce) can cream of mushroom soup
  
• 1 cup sour cream
  
• 1 cup chicken broth
  
• 4 cups chopped or shredded, cooked chicken
  
• 1½ sleeves saltine or Ritz crackers
  
• ½ Tbsp poppy seeds
  
• ½ cup (1 stick) unsalted butter, melted
  






Instructions



1. Preheat oven to 350° F. Butter a 9x13-inch baking dish; set aside.
   
   
2. In a large bowl, whisk together soups, sour cream, and chicken broth. Add other seasonings, if desired; set aside.
   
   
3. Place chicken in prepared dish, and pour in soup mixture.
   
   
4. In a separate small bowl, crumble crackers, stir in poppy seeds, and mix with melted butter; spread on top of casserole. Bake, uncovered, 35 to 40 minutes, or until casserole is bubbly and cracker topping has browned.
   
   
5. Remove, and let rest 5 minutes before serving. This may be served as is, or spooned over cooked rice or noodles.
   
   Makes about 8 servings