Serves: 4
Total Calories: 480
In a saucepan, cover chicken with water and boil until cooked through and no longer pink. Cut into bite-sized chunks. Grease a 8x12-inch glass baking dish. Sprinkle chicken over the bottom of dish. In a small bowl, combine sour cream with the soup. Add salt and pepper to taste. Spread mixture over chicken. Combine the melted butter with crushed crackers and poppy seeds mix well. Sprinkle over the sour cream/soup mixture. Cover with foil, label and freeze.
To serve, baked thawed casserole at 350° F for 35-40 minutes or until bubbly.
This Poppyseed Chicken recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.
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