Poppy Seed Chicken Casserole
6 Slices Martin’s Potato Bread, made into breadcrumbs (2 cups)
3 Pounds Chicken Breast, cooked and shredded
1 ½ Cups Sour Cream
3 10.75-ounce Cans Cream of Chicken Soup
½ Cup Butter, melted
1 Tablespoon Poppy Seeds
Preheat oven to 350 degrees Fahrenheit.
Spread breadcrumbs evenly over a cooking sheet and place in the oven for 10 minutes, or until golden brown in color and slightly crispy.
Place chicken in 9×13 casserole dish.
Stir together chicken soup, sour cream. Pour over chicken and mix lightly until integrated.
In a separate bowl, stir together breadcrumbs and melted butter. Sprinkle over chicken mixture. Then, sprinkle poppy seeds on top.
Bake casserole for 20-30 minutes until top of casserole is browned and sauce is bubbly. Serve warm.
Note: Leftovers can be stored in an airtight container and refrigerated for 3-4 days.
Recipe Adapted from: https://www.the-girl-who-ate-everything.com