4 boneless skinless chicken breasts, cubed
2 cups fresh sliced mushrooms
1 can cream of mushroom soup (or can use cream of chicken)
8 oz sour cream
1 TB poppy seeds
1/2 cup crushed Ritz or Town House crackers
1 cup shredded Swiss cheese (optional)
2 oz pimientos, drained (optional)
4 TB butter, melted
Saute mushrooms in a little butter until tender. Add cubed chicken and
saute till done. Drain well. In casserole dish, whisk together
soup, sour cream and poppy seeds. Add mushrooms & chicken &
blend thouroughly. Melt butter & mix with cracker crumbs. Stir
in shredded cheese & more poppy seeds if desired. Spread crumb
mixture evenly over chicken casserole. Bake at 350 degree oven for 20
minutes or until top is golden & bubbly.
Can serve as is or over rice or noodles.
Serves 6
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