This is a recipe that my good friend (and great cook), Elaine, shared with me years ago. I had forgotten about it until my SIL shared a similar recipe with me. So I decided to make it for the company we had last weekend...and Sara asked me to share it. So here it is:
Ritz Poppyseed Chicken Casserole
3-4 chicken breasts, cooked and diced
1 can cream of celery soup
1 can cream of chicken soup
8 oz. sour cream (I use the reduced fat variety)
1 stick butter, melted (I cut back just a little and use 3/4 stick)
1 tube ritz crackers, crushed
1 T. poppyseed
Preheat oven to 350. Combine soups, sour cream, and diced chicken in a 9x13 casserole dish. Top with melted butter, crackers, and poppyseed. Bake for 20-30 minutes.
Thanks to Randi at I Have To Say for hosting "The Recipe Box Swap".