Monday, December 14, 2009

Chicken Poppyseed Casserole

Mix together in a bowl:

4 c. chicken, cooked and diced
1 can cream of chicken soup
1 can cream of celery soup
8 oz. sour cream
1 Tbsp. lemon juice
(optional) 1 8oz can water chestnuts

In another bowl, mix:

2 stacks of Townhouse crackers (crushed)
1 stick margarine or butter (melted)
2 Tbsp. poppyseeds

Put half the cracker mix on the bottom of a baking dish. Put the chicken mix on top of that. Finish with the other half of the cracker mix on top. Bake at 350 degrees for 30-35 minutes.

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