5cupscooked chicken, chopped into bite-size pieces
2cupscrushed Ritz crackers
Preheat oven to 350 degrees F.
In a large bowl, stir together the cream of chicken soup, sour cream, poppy seeds, Parmesan cheese, pepper, parsley, and garlic powder. Add the chicken and stir until completely coated in the sauce. Transfer the chicken and sauce mixture to a large 9x13" baking dish.
In a medium bowl, pour the melted butter over the crushed Ritz crackers and toss together with a fork to create the buttery cracker topping. Sprinkle over the chicken filling.
Bake, uncovered, for 35 to 40 minutes until hot all the way through and bubbling around the edges. Serve immediately.
Most any cooked chicken will do. You can boil chicken in water or chicken broth for 15-20 minutes or bake it in a 400 degree F oven for 20 minutes until it reaches an internal temperature of 165 degrees F. Or just use a rotisserie chicken from the store.This casserole can be frozen for up to 1 month. Just prepare to the point of baking, then cover tightly in plastic wrap before freezing. Thaw in the refrigerator overnight before baking according to the normal instructions the next day.Adapted from All Recipes.