Shelly's Recipe

POPPY SEED CHICKEN

Category: Chicken

Nonstick cooking spray
1 tbsp butter
2 (8-oz) packages sliced Portobello mushrooms
2 cups sour cream
2 (10 3/4-oz) cans cream of chicken soup
1 cup slivered almonds, toasted
1 tbsp poppy seeds
7 cups chopped cooked chicken
1 tbsp butter, melted
2 cups crushed butter-flavored crackers
Hot cooked rice, optional

Preheat the oven to 375. Spray a 13 by 9-inch baking dish with nonstick cooking spray.

In a large skillet, melt the butter over medium-heat. Add the mushrooms and saute until browned, 7 to 8 minutes. To the skillet, add the sour cream, chicken soup, almonds, poppy seeds, and chicken. Pour the chicken mixture into the prepared baking dish.

In a small bowl, combine the melted butter and crackers; sprinkle over the chicken mixture. Cover with aluminum foil and bake about 15 minutes. Uncover and bake until bubbly, about 10 minutes longer. Serve over rice, if desired Serves 8-10