If you’ve never tasted Poppy Seed Chicken Casserole, you’re in for a treat. It tastes so much better than the name implies. It’s very creamy – and calorie-laden! 
This recipe is very easy to put together.
1. Cook, debone and shred chicken. Set aside.
2. Crush one sleeve of crackers and spread in bottom of 9×13 pan. In a large bowl mix together soups, sour cream, seasonings, and 1 teaspoon poppy seeds; stir until well blended. Add shredded chicken. Pour over crushed crackers and spread evenly.
3. Crush remaining sleeve of crackers and spread over chicken mixture. Sprinkle with desired amount (I use 1 teaspoon) of poppyseeds. Melt butter, and pour over cracker mixture.
4. Bake at 375° for 20-30 minutes until mixture starts bubbling and crackers are a dark golden brown.
serves 6-8
• 10¾ oz. cream of celery soup
• 10¾ oz. cream of chicken soup
• 16 oz. sour cream
• 2 tsp. poppy seeds
• ¼ tsp. each salt, black pepper, garlic powder
• 2 sleeves Ritz crackers
• 1 stick butter – melted
2. Combine soups, sour cream, 1 tsp. poppy seeds, and seasonings; stir until well blended. Add shredded chicken and toss to coat. Pour over crushed crackers and spread evenly.
3. Crush remaining sleeve of crackers and spread over chicken. Sprinkle with remaining 1 tsp. poppy seeds.
4. Melt butter; pour over cracker mixture.
5. Bake at 375° for 20-30 minutes until mixture starts bubbling and crackers are a dark golden brown.
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