Poppy Seed Chicken (Paula Deen) |
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Prep Time: 13 Minutes Cook Time: 33 Minutes |
Ready In: 46 Minutes Servings: 10 |
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Ingredients:
nonstick cooking spray |
1 tablespoon butter |
2 (8-ounce) packages sliced portobello mushrooms |
2 cups sour cream |
2 (10 3/4-ounce) cans cream of chicken soup |
1 cup slivered almonds, toasted |
1 tablespoon poppy seeds |
7 cups chopped cooked chicken |
1 tablespoon butter, melted |
2 cups crushed butter-flavored crackers |
hot cooked rice, optional |
Directions:
1. Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, melt the butter over medium-heat. Add the mushrooms and saute until browned, 7 to 8 minutes. To the skillet, add the sour cream, chicken soup, almonds, poppy seeds, and chicken. Pour the chicken mixture into the prepared baking dish.
3. In a small bowl, combine the melted butter and crackers; sprinkle over the chicken mixture. Cover with aluminum foil and bake about 15 minutes. Uncover and bake until bubbly, about 10 minutes longer. Serve over rice, if desired.
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