Creamy Poppyseed Chicken
1 onion, sliced into thin rings
2 cups shredded, cooked chicken (I used the leftover chicken from last night's Roasted Chicken)
2 cans cream of mushroom soup
16 oz container of sour cream
1 sleeve crushed Ritz crackers
1 stick butter, melted
1 Tbsp poppy seeds
Sauté onion in a tablespoon of butter.
In a bowl, mix chicken, soup, sour cream and onions.
Mix crackers and butter in a separate bowl.
Spread chicken mixture in a casserole dish or 9x13 in pan. Spread cracker mixture on top, sprinkle with poppy seeds and bake at 350F for 30 minutes. Serve over rice.