Chicken Casserole

1. 1

   Cook chicken, skin and remove bones.

2. 2

   Cut in bite-size pieces. In a greased 9 x 13-inch casserole, cover the bottom with cooked chicken.

3. 3

   Mix soup, mayonnaise and poppy seed thoroughly and spread over chicken.

4. 4

   Crush enough Ritz crackers to spread over chicken and soup mixture to cover 1/4-inch depth.

5. 5

   Cook 1 hour at 325u00b0.

6. 6

   If boned skinned chicken seems dry, sprinkle with chicken broth.

7. 7

   This can be prepared a day ahead.

8. 8

   Freezes good, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.