Poppy Seed Chicken Casserole

I love to keep shredded chicken in the freezer. It is useful for last minute cooking in so many ways. We use it for King Ranch Chicken, Santa Fe Ravioletti Soup, the chicken enchilada chili/soup, and many other dishes such as Poppy Seed Chicken Casserole. I don't know that I knew this dish before moving to the south and many of my friends call this "church chicken" because it makes an appearance at almost every church potluck. While that might turn me off of some dishes, not this one. Tasty, filling, comfort food is what I consider it.

 
Making four servings, this is an easy dish to serve company or enjoy without getting bored (you know how I am about too many leftovers!).

• 2 1/2 C. shredded, cooked chicken breast
• 1/4 t. salt
• 1/4 t. black pepper
• 1 T. poppy seeds
• 8 oz. low fat sour cream
• 1 (10 3/4 oz) can condensed cream of chicken soup
• Butter flavored cooking spray
• Buttery crackers (think Ritz), crushed - about 10

Preheat oven to 350 degrees F. Combine first six ingredients in a large bowl, stirring until well blended. Spoon into a 9 by 9 or 8 by 11 inch baking dish, coated with cooking spray. Top with crushed crackers and spray again. Bake for 30 minutes or until thoroughly heated.

 
We served ours with rolls and the butternut squash recipe found here. While not exactly a colorful "eat your day the rainbow way" sort of meal, it was very Autumnal . . . is that a word?