• 3 chicken breasts
  • 1 can cream of chicken soup
  • 8 ounces sour cream
  • 2 teaspoons poppy seeds


  • 1 stack or about 30 round crackers, crushed
  • 2 teaspoons poppy seeds
  • 1 stick margarine, melted


Cook chicken until tender. Chop into small pieces. In mixing bowl, combine cream of chicken soup, sour cream and poppy seeds. Mix well, then set aside. Grease or butter 9x13x2-inch baking dish and layer half of soup mixture in the bottom. Cover with chopped chicken, then top with remainder of soup mixture. Combine ingredients for topping and mix well. Spread over top. Bake at 350 F for 30 minutes. 


Submitted by Connie Bentley, Financial Analyst at Walton Gas.