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Preheat oven to 350°F and spray a 9x13 casserole dish with non-stick cooking spray.
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In a mixing bowl combine the cream of chicken soup, sour cream onion powder and garlic powder until well blended.
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Add the shredded chicken to the mixture and stir to coat.
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Line the bottom of a 9×13 casserole dish with the chicken mixture.
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In a small bowl melt the butter.
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In a separate mixing bowl crush the crackers. Then pour the butter over the top and toss to coat the crackers in the butter.
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Sprinkle the crackers and poppy seeds over the top of the chicken mixture.
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Bake for 30 minutes or until the crackers are golden brown.
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Serving suggestion: serve over rice, noodles, or mashed potatoes