Prep Time: 13 min
Cook Time: 33 min
Nonstick cooking spray
1 tablespoon butter
2 (8-ounce) packages sliced portobello mushrooms
2 cups sour cream
2 (10 3/4-ounce) cans cream of chicken soup
1 cup slivered almonds, toasted
1 tablespoon poppy seeds
7 cups chopped cooked chicken
1 tablespoon butter, melted
2 cups crushed butter-flavored crackers
Hot cooked rice, optional
Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.
In a large skillet, melt the butter over medium-heat. Add the mushrooms and saute until browned, 7 to 8 minutes. To the skillet, add the sour cream, chicken soup, almonds, poppy seeds, and chicken. Pour the chicken mixture into the prepared baking dish.
In a small bowl, combine the melted butter and crackers; sprinkle over the chicken mixture. Cover with aluminum foil and bake about 15 minutes. Uncover and bake until bubbly, about 10 minutes longer. Serve over rice, if desired.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!