Subj: Poppy Seed Chicken Casserole
This is a quick, easy recipe, but very rich.
Poppy Seed Chicken Casserole
1 tablespoon butter or margarine
8 ounces sliced fresh mushrooms (Use the prepackaged
kind you find in your market's
veggie dept. Much easier than slicing them up yourself.)
5 cups cubed, cooked chicken
1 can (10-3/4 oz.) cream of chicken soup, undiluted
1 cup (8 oz.) sour cream (light sour cream okay)
1 jar (2 oz.) pimiento, drained and diced
1/2 cup butter or magarine, melted
1-1/3 cups finely crushed butter-flavored crackers
2 teaspoons poppy seeds
In a skillet, melt 1 tablespoon butter. Saute mushrooms
until tender. Stir in chicken,
soup, sour cream and pimiento; mix well. Spoon mixture
into a greased 2 qt casserole.
In a small bowl combine all topping ingredients. Sprinkle
over the chicken. Bake at 350
degree for 20 minutes. Makes six servings.