A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart. I am alone, and feel the charm of existence in this spot, which was create
This recipe is so easy and one of my favorites that my Grand makes us. It’s also a wonderful recipe to make a few of – one for dinner and the rest to freeze for a later date! Making dinner in a pinch super easy to throw together when you have a few of these put back.
5 cups cooked chicken, chopped
2 can condensed cream of chicken soup
1 can cream of mushroom soup
1 1/2 cups sour cream
1 tbsp poppy seeds
Crushed Ritz crackers (we use 3 cups or more)
1/4 cup butter, melted
In a mixing bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, sour cream, and poppy seeds together. Fold in well. Grease a 9 x 13 baking dish and spoon the mixture into it.
In a separate bowl, pour the melted butter over the cracker crumbs and stir together. Sprinkle over the casserole then bake at 350°F for 35 minutes. Make sure it’s hot, bubbly, and slightly browned.
If you plan to make extras to freeze, hold off on doing anything with crackers until you’re ready to make it. Do that last step when you’re ready to have it for dinner.My Grand uses about 3 sleeves of the Ritz crackers.
Hope you love it!
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