Chicken Casserole


  
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<h1>Chicken Casserole</h1>
<p>My friend and I once cooked 22 “freezer meals” together and this was one of them that we agreed was especially good.  You can cook it as is, or before you bake it, cover it in foil and freeze it. Just allow it to thaw in your fridge for 48 hours before you cook it.</p>
<h2>Ingredients</h2>
<ul>
<li>3 to 4 chicken breasts</li>
<li>1 cup sour cream</li>
<li>1 can cream of chicken soup</li>
<li>1 can cream of mushroom soup</li>
<li>1/2 cup slivered almonds</li>
<li>1 1/2 to 2 tubes Ritz crackers</li>
<li>1 tablespoon poppy seeds</li>
<li>1 stick melted butter</li>
</ul>
<h2>Directions</h2>
<ol>
<li>Boil chicken and cut into bite-size pieces.</li>
<li>Mix with soups, sour cream, and almonds in casserole.</li>
<li>Top with cracker crumbs, butter, and poppy seeds.</li>
<li>Bake at 350°F until bubbly.</li>
</ol>