Apparently, Poppy Seed Chicken is very well known and popular in many parts of the South. Who knew? I found this recipe at good old "All Recipes.com". It's quick to put together, is absolutely delicious and freezes well. Go ahead and use shredded Rotisserie chicken if you want to make it even easier. Kudos to Callie Wilson Wolfe who contributed it to the site.
Ingredients:
4 skinless, boneless chicken breasts (or the shredded meat from 2 Rotisserie chickens)
1 long sleeve of "Ritz" or "Club" crackers, crushed
1/2 cup of butter, melted
1 10.5 can condensed cream of chicken soup
1 8- oz. container sour cream
2 C shredded Cheddar cheese
Directions:
Preheat oven to 350 degrees. Place chicken in a greased baking dish and bake until no longer pink in the center, about 25 minutes. Shred chicken with 2 forks and set aside. Mix crackers, butter and poppy seeds in a large bowl. Set aside. Stir condensed soup and sour cream together in a medium bowl and pour 1/2 of the mixture into a greased 9-inch baking dish/ Add shredded chicken in an even layer and top with remaining soup mixture. Sprinkle shredded cheese on top of the soup and finish with a layer of crushed crackers. Bake in preheated oven until sauce is bubbly and the cheese is melted, about 25 to 30 minutes.
Note: When I double this, I use 1 can cream of mushroom soup and one can cream of chicken soup. Makes it more interesting.
