Creamy Poppy Seed Chicken Casserole

Whenever I think of poppy seed chicken, I think of my friend Alison. We call her the "hostess with the mostess" because she loves to entertain. A bunch of us girls used to have Bible study once a week at her house, and I always loved when she fixed her poppy seed chicken. This isn't her recipe, but it sure does come close to her chicken. This recipe came from the Southern Living Easy Weeknight Favorites cookbook. Aubrey and I both enjoyed it. This is a good meal to serve a large group of people. You could easily double the recipe. This one serves 4.

Ingredients:
3 cups chopped cooked chicken
1 can light Cream of Chicken soup
1 (8 ounce) container sour cream (I used light)
1 Tablespoon poppy seeds
1 and 1/2 cup crushed Ritz crackers (I used 1 sleeve)
1/4 cup butter, melted

Directions:
Preheat oven to 350.
Combine the first 4 ingredients; spoon into a lightly greased 11 x 7 x 1.5 inch baking dish (I used a 8 x 8 inch). Combine crushed crackers and butter. Sprinkle over chicken mixture. Bake uncovered for 30 minutes.

My note: If you plan to freeze this, leave off the crushed crackers and melted butter until it has thawed (right before sticking it in the oven).