¾cupcrushed crackers(13 crackers), or crushed cornflakes
3Tablespoonsbuttermelted
Instructions
Preheat oven to 375°F. Grease a 2-2½ quart casserole dish.
In a large bowl, combine soup, sour cream, poppy seeds, Worcestershire if using, lemon juice, and garlic powder. Stir in chicken and spread in casserole dish.
Combine crushed crackers and butter, and sprinkle topping over casserole.
Bake for 20-25 minutes, or until lightly browned on top and sauce is hot and bubbling. Serve over rice or pasta.
Notes
The sauce is delicious served over rice or pasta. But if less sauce is desired, use 10.5 ounce can of condensed soup (1 can) and only use 1 teaspoon Worcestershire sauce.
Refrigerate leftovers covered for up to 4 days. Freeze in an airtight container, or individual portions in zippered bags, for up to 3 months.
Thaw casserole in the refrigerator and allow the dish to come to room temperature (about 30 minutes) before placing in a hot oven.
Cover poppyseed chicken with foil and bake in a 350°F oven until warmed through (about 20 to 30 minutes), or heat portions in the microwave for 1-2 minutes.