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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I like this recipe because it is easy to fix. It is one of family favorites and a recipe that I love to share with friends. The poppy seeds seem to give this chicken dish a special look, as well as a distinctive flavor. Ingredients:
1 tablespoon butter |
1/2 pound fresh mushrooms, sliced |
5 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1 jar (2 ounces) diced pimientos, drained |
topping: |
1/2 cup butter, melted |
1-1/3 cups finely crushed butter-flavored crackers |
2 teaspoons poppy seeds |
Directions:
1. In a large skillet, melt butter. Saute mushrooms until tender. Stir in the chicken, soup, sour cream and pimientos.
2. Spoon mixture into a greased 2-qt. baking dish. In a small bowl, combine the topping ingredients. Sprinkle over the chicken. Bake at 350° for 20-25 minutes or until heated through and topping is browned. Yield: 6 servings.
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