poppy seed chicken casserole

4 tbsp Butter, unsalted
2 serving Chicken - Boneless & Skinless Breast (4 ounces)
1 cup, pieces or slices Mushrooms, fresh
1.2 cup Fit & Active Cream of Chicken Soup (by ICAN-DOTHIS)
8 tbsp Aldi's Light Sour Cream (by STLKINGHORNS)
.5 tbsp Poppy seed
.5 tbsp whole grain mustard (by MELCLARE)
.5 tsp Garlic Salt
.25 tsp Pepper, black
2 serving Butter Rounds Crackers (5 crackers) (by CRISTYRAY2007)

Preheat oven to 350. Melt 2 tbsp butter in a large skillet over medium heat: add chicken and mushrooms. Cook, stirring well, until chicken is done and mushrooms are tender. Remove from heat, Stir in soup, sour cream, poppy seeds, mustard, garlic salt, and pepper. spoon into a lightly greased 9 inch pan. Melt 2 tbsp butter in a bowl and add crushed crackers, toss, and sprinkle over casserole. Bake 30 minutes or until bubbly and hot serve over rice.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user EMCARTER809.