Lemon Chicken Casserole 4 chicken breasts, cooked, chopped 1 (10 ounce) can cream of chicken soup 1 cup sour cream 1/2 cup lemon juice 1 sleeve round butter-flavored crackers, crushed 1/2 cup (1 stick) butter or margarine, melted 3 tablespoons poppy seeds
Sprinkle the chicken over the bottom of a greased 9 x 13-inch baking pan.
Combine soup, sour cream and lemon juice in a bowl; mix well. Pour over the chicken. Sprinkle the cracker crumbs over the layers. Drizzle butter over the cracker crumbs. Sprinkle the poppy seeds over the top. Bake at 350 degrees F for 30 to 45 minutes.
