Since school is starting tomorrow for my girls, I have been trying recipes that we will love and want to make over and over again. I love quick and easy, with a lots of taste! This is scrumptious and I think you will like it as well!
2 Tablespoons butter
1 package of sliced fresh mushrooms
1/2 cup onions, chopped
2 cups of sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup silvered almonds
1 Tablespoon poppy seeds
5 cups chopped cooked chicken
1 Tablespoon butter, melted
2 cups crushed Ritz crackers
- Preheat the oven to 375 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray.
- In a skillet, melt the butter on a medium heat. Add the mushrooms and onions. Saute until browned.
- Add sour cream, both soups, almonds, poppy seeds and chicken. Pour the chicken mixture into the baking dish.
- Combine the melted butter and crackers; sprinkle over the chicken casserole. Cover with tin foil and bake about 15 minutes. Uncover and bake until bubbly, about 10 minutes.
It goes great with rice!