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Poppy Seed Chicken Casserole
2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce (optional)
1 teaspoon minced garlic (optional)
1 Tablespoon lemon juice (optional)
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9×13″ baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.
Recipe slightly adapted from Food.com