Poppy Seed Chicken Casserole
5 boneless chicken breasts, boiled
1 can cream of chicken soup
8 ounces sour cream
2 cans artichoke hearts, drained
4 cups Ritz crackers
1 stick butter, melted
1 tablespoon poppy seeds
2 8x8 Glad Ovenware with lids
Cut chicken breasts up into small chunks. Coat a casserole dish with non-stick cooking spray or butter. Mix together chicken, cream of chicken soup and sour cream.
Pour half of this mixture into each of the Glad Ovenware pans and spread evenly.
Crush crackers and mix with melted butter. Spoon cracker mixture over each pan of chicken mixture. Sprinkle poppy seeds on top.
Put the lid on pan, lable and place in the freezer. When you are ready to cook, thaw the casserole in the refrigerator. Bake uncovered at 350 degrees for 30 minutes or until lightly browned.
This is an excellent casserole to serve with a salad made of baby spinach leaves and dressed with a little olive oil and a squeeze of lemon.
You can also freeze the butter and crackers separately and add them to the top of the casserole the day you decide to bake it.