Poppy Seed Chicken

As simple as this recipe is, it is one of my favorites. It is perfect for busy days and lazy days, especially if you have already pre-cooked and shredded the chicken ahead of time.

Poppyseed Chicken

2 Cups cooked, shredded chicken
1 (10.75 oz) can condensed cream of chicken soup
1/2 Cup sour cream
1  clove garlic, minced (optional)
1/2 tsp worcestershire sauce (optional)

1 cup crushed ritz crackers (about 3/4 to 1 sleeve)
1/2 Tbsp poppyseeds
1/4 cup butter or margarine, melted

Combine first three ingredients in mixing bowl and spread in bottom of greased 8x8 pan. Combine last three ingredients and sprinkle over chicken mixture in pan. Bake at 350 degrees for 30 minutes or until the casserole is bubbly and the topping is golden brown. Serve over cooked rice. Serves 4, and can easily be doubled to serve 8.

recipe source: The Girl Who Ate Everything