Preheat oven to 375. Spray a 13x9 inch baking dish with nonstick cooking spray. In a large skillet, melt butter over medium-high heat, add mushrooms, and saute for 7-8 minutes or until browned. Remove from heat.
In a large bowl, combine mushrooms, chicken, chicken soup, sour cream, almonds, and poppy seeds. Pour chicken moxure into prepared baking dish.
In a small bowl, combine melted butter and crackers; sprinle over chicken mixture. Cover with aluminum foil, and bake for 15 minutes. Uncover and bake for 10 minutes longer or until bubbly. Serve over rice, if desired.
Originally Submitted
7/18/2010
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