This recipe was a staple on Mizzou Dining menus when Jana was in college. It is an easy and delicious way to use up leftover chicken.
3 cups cooked, chopped chicken (extra roasted chicken or a rotisserie chicken is easiest)
1 can cream of chicken soup
16 oz sour cream (light is fine; fat-free doesn't work as well)
3 teaspoons poppy seeds
31 buttery crackers (such as Ritz), crushed
1/4 cup butter, melted
Lightly grease 11 x 7 baking dish. Combine chicken, soup, sour cream, and poppy seeds; spoon mixture into casserole dish. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly.
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