Serves 4
1 Rotisserie chicken, shredded
8 oz light sour cream
1 can cream of mushroom soup
1/4 cup sherry
Salt & pepper to taste
2 Tbs poppy seeds
3/4 sleeve Ritz crackers
3 Tbs melted butter
Preheat oven to 350 degrees
Mix together your chicken, sour cream, soup, salt & pepper, poppy seeds & sherry. Transfer into a shallow casserole dish and top with crushed crackers and then pour butter over the top. Bake for 30 to 40 minutes and serve over rice or egg noodles.
This really is a wonderful comfort food & an east Sunday Supper. Enjoy!
2 comments:
The use of the mushroom soup implies something retro. Is this an old recipe? I will only see your answer if you write to scrout1944@msn.com
We love chicken poppyseed cass. Fuss at Jamie for me so he will get my oven fixed. I'd love to try this version!
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