LEMON CHICKEN CASSEROLE
2 chicken breasts, cooked, chopped
½ (10 ounce) can cream of chicken soup
½ cup sour cream
¼ cup lemon juice
½ sleeve round butter-flavored crackers, crushed
¼ cup (½ stick) butter or margarine, melted
1½ tablespoons poppy seeds
Sprinkle the chicken over the bottom of a greased 9 x 9-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°F for 30 to 45 minutes.
Makes 2 servings.
HAPPY NEW YEAR FROM THE LR
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