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 for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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