Poppyseed Chicken

The Record’s “Recipe of the Week”:
Poppyseed Chicken by Melissa Tucker

2 tubes of Ritz crackers
2 T poppyseeds
4 cups cooked chicken or turkey, boned, chopped
2 cans cream of chicken soup
1 soup can of milk
8 oz. sour cream
1/4 cup margarine
1 cup cheddar cheese, shredded

Crumble 1 tube of crackers into the bottom of a cake pan or casserole dish. Sprinkle 1 T of poppyseeds over the crackers. Arrange the chicken in the pan over the crackers. Mix the soup, milk, and sour cream together and pour over the chicken. Crumble the 2nd tube of crackers over the chicken. Sprinkle with 1 T of poppyseeds. Dot the top with margarine. Bake at 350°for 30 to 45 minutes. Top with cheese and return to the oven just until the cheese is melted. Let cool 5 to 10 minutes before serving.