Aunt Karen’s Chicken (Poppyseed Chicken)

“I grew up calling this dish ‘Aunt Karen’s Chicken’ because she gave this recipe to my mom. Most people call it Poppyseed Chicken.”

1 (10 3/4 oz) can cream of chicken soup

1 1/2 cups sour cream

2 cups cooked and cubed chicken

1 sleeve of Ritz crackers, crushed

1/2 cup butter or margarine, melted

1 tablespoon Poppyseeds

1. Heat oven to 350°.

2. Mix soup and sour cream. Add chicken. Pour into 9x13 pan.

3. Mix crackers with butter and Poppyseeds. Spread over chicken mixture.

4. Bake uncovered for 30 minutes. 

Ready in 40 minutes. Serves 6 to 8.