Poppyseed Chicken Casserole

This recipe is from Teresa Robertson, a good friend that I met at Parkway Hills Baptist Church. This recipe was in the Parkway Hills cookbook. This casserole became famous when I was the Girl's Minister at Prestonwood. I made it on the Mexico mission trips, Table for 12 and it was requested by lots of people when they knew they were coming to Pretty's house for dinner. It is my go to meal for new mommas, surprise dinner drop offs, and meal trains. It’s been known to heal a broken heart and guaranteed to put a smile on your face. Here's how...

Ingredients:

4-6 chicken breasts

1 (8 ounce) carton sour cream

2 cans cream of chicken soup

1 1/2 Tbsp poppy seeds

1 stick of butter

1 roll Ritz crackers

Directions:

Cut cooked chicken breasts into cubes. Mix sour cream, soup, and poppy seeds in a bowl and stir in chicken. Melt one stick butter in separate bowl and crumble one roll of Ritz crackers into butter and stir. Pour chicken mixture into casserole dish and sprinkle with crackers. Bake at 350 degrees for 40 minutes. Serve and enjoy!