Tender, shredded chicken baked in a creamy mixture of cream of chicken soup and sour cream, topped with buttery crackers and a sprinkle of poppy seeds for a delicious, comforting dish.

Serves 6-8

Oven Instructions:

• Frozen: Bake at 350°F for 1 hour 15 minutes, covered with foil. Remove foil for the last 10–15 minutes to brown the topping.

• Thawed: Bake at 350°F for 45–50 minutes, covered with foil. Remove foil for the last 10–15 minutes to brown the topping.