- 10 chicken breast halves
- celery
- onion
- 8 oz. mushrooms
- 2 tbls butter
- 16 oz. sour cream
- 2 cans cream of chicken soup
- 2 tbls poppy seeds (optional)
- salt and pepper
- 1 tube Ritz crackers
- 1/2 c. melted butter
- 1-2 c. cheddar cheese, shredded
| Cook chicken breasts with onion and celery in water. Drain. Cut up in large pieces and place in 9 x 13 casserole. Saute’ mushrooms in 2 tbls. butter. Mix sour cream, soup, poppy seeds, salt and pepper. Spread over chicken. Crush Ritz crackers and sprinkle on casserole. Drizzle 1/2 c. melted butter over top. Bake at 350 for 35 minutes. Add shredded cheese and bake for 5 more minutes. Let stand for 10 to 15 minutes before serving. Can freeze this casserole before baking. |