Poppy Seed Chicken Casserole
Oct 15, 2015
This pickled beet recipe is courtesy of Sheri Castle, and is featured in the A Casserole Says Plenty episode of Season 3 of A Chef's Life.
- Servings
- Makes 6 servings
- Course
- Entree
Ingredients
- 1 (10 3⁄4-oz.) can cream of chicken soup, undiluted
- 1 (16-oz.) container sour cream
- 3⁄4 cup fresh peas 3⁄4 cup chopped carrots
- 3 tsp. poppy seeds
- 3 cups chopped cooked chicken
- 31 round buttery crackers, crushed
- 1⁄4 cup butter, melted
Instructions
-
Preheat oven to 350°. Lightly grease an 11- x 7-inch baking dish.
-
Stir together first 5 ingredients in a large bowl. Stir in chicken. Pour into baking dish.
-
Toss together cracker crumbs and butter. Sprinkle over chicken mixture.
-
Bake at 350° for 35 to 40 minutes or until hot and bubbly. Let stand 5 minutes before serving.
