I first tasted this casserole at my friend, Mindi’s, bridal party luncheon. It forever won a place in my heart. I make it a little differently now than I used to, but here’s the original recipe. This casserole is one of the very few occasions in which I will hold out for chicken breast meat instead of using the dark meat that we typically prefer to use.
4 boneless, skinless chicken breasts, cooked and cubed
1 (10 3/4 oz.) can cream of chicken soup
8-oz. container sour cream
1/2 c. butter, melted
1 sleeve round butter crackers, crushed
2 T. poppy seeds
Stir together soup, sour cream and chicken in lightly greased 8″ square pan. Sprinkle crackers on top, then sprinkle poppy seeds, then drizzle or dot butter over top.
Bake, uncovered, at 350 for 30 minutes or until bubbly.