Here's another childhood favorite of which I can't ever seem to tire. It's so easy to freeze half of it and bake it later.
Ingredients:
3 boiled, shredded chicken breasts
1 cup sour cream (I use fat free...the taste won't suffer)
1 can cream of mushroom soup (I use the low fat; you can also substitute for cream of chicken)
1 sleeve Ritz crackers-crushed
1-2 T poppyseeds
Directions:
~Preheat oven to 350 degrees.
~Grease a 13x9 baking dish
~In a bowl, mix chicken, sour` cream, and soup
~Spread mixture into baking dish
~Top with crushed crackers
~Bake for 25-30 minutes
Ingredients:
3 boiled, shredded chicken breasts
1 cup sour cream (I use fat free...the taste won't suffer)
1 can cream of mushroom soup (I use the low fat; you can also substitute for cream of chicken)
1 sleeve Ritz crackers-crushed
1-2 T poppyseeds
Directions:
~Preheat oven to 350 degrees.
~Grease a 13x9 baking dish
~In a bowl, mix chicken, sour` cream, and soup
~Spread mixture into baking dish
~Top with crushed crackers
~Bake for 25-30 minutes
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